This recipe for Zucchini Bread, by Kim Holdren, is from AT&T Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 eggs 1 c. oil 2 c. sugar 2 c. grated zucchini 2 t. vanilla extract 3 c. flour 1 t. baking powder 1 t. baking soda 2 t. cinnamon 1 t. salt
Preheat oven to 325º. Pans 5x9 inch Yields 2 loaves
Beat eggs in bowl until frothy. Add oil and sugar; beat until thick. Stir in zucchini, vanilla and dry ingredients. Pour into 2 greased and floured loaf pans. Bake for 1 hour or until bread tests done. Remove to wire rack to cool.
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