"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

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.

Faith Gabriel
Added: Sunday, August 21, 2005


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

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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