"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, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 0059 -- Kelly Dawson
Added: Monday, November 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 c. oil
2 c. granulated sugar
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 325 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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