"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Fleck
Added: Wednesday, September 20, 2006


1 cup granulated sugar
1 cup brown sugar, firmly packed
1 cup oil
3 eggs
2 cups grated zucchini (with skin left on)
2 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. baking powder
1/2 cup chopped nuts

Beat sugars, oil and eggs until fluffy. Stir in zucchini and vanilla. Sift dry ingredients and add to creamed mixture, blending well. Stir in chopped nuts. You may also add chocolate chips, which really makes the cake rich, or you may add a cup of crushed (drained) pineapple. Pour batter into greased and lightly floured loaf tins (2) and bake at 325 for one hour or until cake tests done (with a toothpick).




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