"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Zucchini Bread Recipe

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

Contributor:  
Contributor:  
Deb Rupp
Added: Wednesday, April 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs, beaten
1/2 cup oil
1/2 cup unsweetened applesauce
2 cups brown sugar
2 cups grated zucchini
2 tsp. vanilla
3 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1 Tbs. cinnamon
1/2 cup chopped nuts
1/2 cup raisins or chopped dates

Directions:
Directions:
Mix eggs, oil, applesauce, brown sugar, zucchini and vanilla in a bowl. In a separate bowl, combine remaining ingredients. Add wet ingredients to dry ingredients and mix well. Pour into two 5 x 8-inch oiled loaf pans. Bake at 375 degrees for 70 minutes.

Personal Notes:
Personal Notes:
I make a double batch of this when the zucchini are abundant and freeze them.

 

 

 

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