"Hunger is the best sauce in the world."--Cervantes

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Georgia
Added: Sunday, October 30, 2005

Category:
Category:

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

Directions:
Directions:
Heat oven to 350. Grease bottoms only of pans.

Mix shortening and sugar in large bowl. Add eggs, zucchini, and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins. Pour into pans.

Bake until wooden pick inserted in center comes out clean, about 1 hour and 10 minutes; cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing.

 

 

 

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