"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, by , is from Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Frank Benincasa
Added: Saturday, November 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 c. oil
2 c. sugar
2-1/2 c. zucchini, grated
2 T. vanilla
3 c. flour
1 tsp. salt
1 T. baking soda
1 T. baking powder
2 T. cinnamon
1 c. nuts, chopped finely

Directions:
Directions:
Beat eggs; add oil and sugar and blend well. Fold in zucchini and remaining ingredients.

Pour into 2 greased loaf pans and bake at 350 F. for 1 hour.

Number Of Servings:
Number Of Servings:
2 loafs
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This is a great use of all the extra zucchinis in your summer garden. Freezes very well.

 

 

 

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