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Zucchini Bread Recipe

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

Contributor:  
Contributor:  
Lisa Meyer
Added: Sunday, November 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup shortening
2 2/3 cups sugar
4 eggs
3 cups shredded zucchini
2/3 cup water
3 1/3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves
2 teaspoon vanilla
2/3 cup chopped pecans

Directions:
Directions:
Oven to 350
Grease bottom of 2 loaf pans. Mix shortening and sugar in large bowl. Add eggs, zucchini and water. Blend in flour, baking soda, salt, baking powder, cinnamon, cloves and vanilla. Stir in nuts. Pour evenly into pans. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove breads from pans and cool completely. Store 10 days in fridge.

*variation* To reduce the fat, replace shortening with applesauce. It works pretty well.

Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Who knew zucchini could taste this good?!

 

 

 

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