"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Zucchini Bread Recipe

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

Contributor:  
Contributor:  
Kristine McIntyre
Added: Saturday, February 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 c. oil
1 c. sugar
2 c. zucchini (peeled & grated)
3 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. soda
3 tsp. cinnamon
1 1/4 tsp. baking powder

Directions:
Directions:
Beat the eggs until light, add oil, sugar, zucchini and vanilla. Mix lightly, but well. Sift dry ingredients and mix until well blended. Divide batter and put into well greased 9x5x2 inch pans. Bake at 325 for 1 hour or until done.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Another use for all those pesky zucchinis.

 

 

 

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