"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Zucchini Bread Recipe

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

Janel Young
Added: Sunday, July 2, 2006


3 cups flour
1/2 tsp's baking powder
1 tsp's baking soda
3 tsp's cinnamon

2 cups sugar
6 eggs
2 cups oil
3 tsp's vanilla
2 cups zucchini (grated or coarse chopped in blender, with or without peel)
1 tsp's salt
optional- 2 cups chopped nuts or pecans

Combine first four ingredients, and set aside. Beat eggs, add sugar, vanilla, and the first four ingredients and stir well. Add squash and stir all until mixed well and all is moist. Bake in loaf pans (greased and flour).

Bake one hour at 350 or until done (size of loaf pans and the number cooked at a time, will vary time).




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