"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

Zucchini Bread Recipe

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

Contributor:  
Contributor:  
Libby Carlsten
Added: Friday, August 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup oil
2 cups sugar
2 eggs
2 tsp vanilla
2 cups all-purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 cups raw zucchini, grated and drained
1 cup chopped nuts or toasted pumpkin seeds

Directions:
Directions:
Beat eggs; add oil, vanilla, and sugar. Add dry ingredients, beating slowly after each. Stir in zucchini and chopped nuts. Don't beat. Pour into 2 (8x4) greased and floured loaf pans. Bake at 350 for one hour or until toothpick comes out clean. I often use 1 cup grated zucchini and 1 cup grated carrots instead of 2 cups zucchini. Also, 1/2 to 3/4 cup grated coconut can be added instead of chopped nuts.

Number Of Servings:
Number Of Servings:
2 loaves

 

 

 

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