"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Faith Gabriel
Added: Sunday, August 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2-2/3 c. sugar
2/3 c. shortening
3 c. shredded zucchini (about 2 medium)
2/3 c. water
4 eggs
3-1/3 c. all-purpose flour
2 tsp. baking soda
1-1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
2 tsp. vanilla
1/2 tsp. baking powder
2/3 c. coarsely chopped nuts
2/3 c. raisins

Directions:
Directions:
Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9x5x3 in., or 3 loaf pans, 8-1/2x4-1/2x2-1/2 in. Mix sugar and shortening in 2-1/2 qt. bowl. Stir in zucchini, water and eggs. Mix in flour, baking soda, salt, cinnamon, cloves, vanilla and baking powder. Stir in nuts and raisins. Pour into pans. Bake until toothpick inserted in center comes out clean, 60 to 70 min.; cool 5 min. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing.

 

 

 

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