"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Bread Recipe

  Tried it? Rate this Recipe:


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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!