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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Zucchini Bread Recipe

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This recipe for Zucchini Bread is from The 2006 Intermatic 115th Anniversary 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:  
3 – eggs
1 c. – oil
2 c. – granulated sugar
¼ tsp. – baking powder
1 tsp. – salt
2 tsp. – baking soda
2 to 3 tsp. – cinnamon
3 c. – flour
2 c. – zucchini, grated
1 c. – nuts (optional)
1 c. – raisins (optional)
Directions:
Directions:
Grease and flour 2 bread pans. Combine ingredients. Bake at 325º for 1 hour to 1 hour & 15 minutes. Test center with toothpick for doneness.
Personal Notes:
Personal Notes:
After 15 minutes in the oven, I like to sprinkle some sugar on top. It gives a slight sweetness to the top.

 

 

 

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