"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

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from The Schuldt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Minnie Schuldt
Added: Friday, October 14, 2005


3 eggs
2 c. brown sugar
1 c. cooking oil
3 tsp. vanilla
1 tsp. salt
3 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. baking powder
1 1/2 tsp. soda
3 c. flour
1 (8 oz.) can crushed pineapple, drained
2 c. grated zucchini
1 c. chopped nuts (optional)
1 c. raisins (optional)

Cream together eggs, sugar, oil, and vanilla until fluffy. Set aside. Sift together salt, cinnamon, nutmeg, baking powder, soda, and flour. Add to sugar mixture. Mix well. Add pineapple, zucchini, nuts, and raisins. Mix well. Put batter into two greased and floured loaf pans. Bake at 325 to 350 for about 1 hour. This can be baked in a 9" x 13" cake pan in a 350 oven for about 45 minutes.




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