"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from Celebrating Our Heritage "The Anderson Family" Where We Began, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eunice McLemore
Added: Thursday, November 16, 2006


3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated raw zucchini, unpeeled or peeled
3 tsps. vanilla
3 cups sifted all purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
2 tsps. cinnamon
1 tsp. salt
1/2 cup chopped pecans or walnuts

Preheat oven to 350 degrees

Beat eggs slightly in a large bowl. Sstir in oil, sugar, zucchini, and vanilla. Set aside. Sift dry ingredients together and stir into egg mixture until well blended. Stir in nuts. Divide batter evenly between two 8 x 3 3/4inch loaf pans, greased and floured. Bake at 350 degrees for one hour. Cool in pans on rack for 10 minutes. Remove from pans to cool completely. This yields 2 loaves.




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