"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Käline Goodrich
Added: Tuesday, March 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
2 c. sugar
1 c. vegetable oil
1 tsp. baking soda
1/4 tsp. baking powder
3 tsp. cinnamon (rounded)
3 tsp. vanilla extract
3 c. flour
2 c. raw, peeled, seeded, and grated zucchini
1 c. chopped walnuts (optional)

Directions:
Directions:
Preheat oven to 350 degrees. Mix together the sugar and oil, add the eggs and blend thoroughly. Add the baking soda, powder, cinnamon, and vanilla and mix together completely. Next stir in the flour slowly. Add the zucchini next and then, if you choose to, add the walnuts. Grease your bread tins and bake for one hour.

Number Of Servings:
Number Of Servings:
2 loaves or *5 mini-loaves*
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I originally got this recipe from Joel's mother, Linda. thenI started making this for Christmas and giving it as gifts to a few people. It is about the only time of year that I do make it. However, I am now making four batches every year. It is very popular bread.
*Note - if you make the smaller loaves the cooking time is shorter. It is about 45 minutes instead of an hour.

 

 

 

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