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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Zucchini Bread Recipe

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This recipe for Zucchini Bread is from Ellis Family Cookbook, 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:  
2 c. grated zucchini
1 c. canola oil
3 eggs
1 tsp. pure vanilla
2 c. sugar
3 c. flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/3 c. chopped dates
1 c. chopped walnuts
Directions:
Directions:
Preheat oven to 325 degrees.
In large bowl, combine sugar, oil, eggs, vanilla, and zucchini (be sure to get water out of zucchini).
Sift together in separate bowl, flour, baking powder, baking soda, ground spices, and salt.
Add dry ingredients to zucchini mixture and blend well.
Coat two loaf pans (8x5) with cooking spray, and add mixture to pans.
Bake for 55 minutes. Cool in pans for 10 minutes, then remove loaves from pans and place on wire rack to cool.
Personal Notes:
Personal Notes:
Some folks like to use raisins in place of dates. The loaves freeze well.

 

 

 

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