"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Zucchini Bread, by Jessie Pace, is from The Pace Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. brown sugar 1 c. white sugar 1 c. salad oil 2 c. grated zucchini (peeled) 3 tsp. vanilla 3 c. flour 1 tsp. salt 1 tsp. soda 1/4 tsp. baking powder 3 tsp. cinnamon 3 eggs beaten 1/2 c. chopped nuts.
Beat sugars, oil, and add zucchini and vanilla. Sift dry ingredients and add mixing well. Add beaten eggs and chopped nuts. Pour into 3 small or 2 large greased and floured loaf pans. Bake at 350º F for 1 hour or until toothpick comes clean out of the middle.
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