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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Grandma Sperry's Zucchini Nut Bread Recipe

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This recipe for Grandma Sperry's Zucchini Nut Bread is from Dinner's Ready, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 eggs
2 cups sugar
1 cup canola oil
3 1/2 cups flour
3/4 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 1/2 tsp vanilla
2 cups grated zucchini
1 cup raisins (optional)
1 cup chopped nuts (optional)
Directions:
Directions:
Beat eggs and sugar well. Add oil and beat. Sift dry ingredients and add to sugar mixture alternately with zucchini. Add remaining ingredients. Mix and pour into 2 greased loaf pans. Bake 55 minutes at 350 degrees and allow to cool 10 minutes before removing from pans.
Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
These are a favorite when we have fresh zucchini in the garden. They can be baked in smaller pans and frozen to be used as hostess gifts during the winter. Mom-Mom and Aunt Janice make them in muffin tins or mini muffin tins and send them along with hungry grandchildren heading back to college or on a trip. Great portable snack!

 

 

 

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