"Hunger is the best sauce in the world."--Cervantes

Mom's Zucchini Bread Recipe

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

Added: Tuesday, April 8, 2008


1 c grated zucchini
2 eggs or 1/2 c Egg Beaters
2 c sugar
1/2 c vegetable oil
1 3/4 c flour
2 t baking powder
3/4 t salt
1 t ground cinnamon
1 t wheat germ
1/2 c chopped nuts - walnuts, almonds, pecans
1/2 c raisins (optional)
3/4 t vanilla

Beat eggs at high speed until lemon colored. Add sugar and oil to eggs and beat thoroughly.

Sift together flour, baking powder, salt, cinnamon and wheat germ. At low speed, add flour mixture, zucchini and nuts (and raisins, if using) alternately to egg mixture. Add vanilla last.

Pour in greased and floured loaf pans. Bake at 350 for 55 to 60 minutes, or until toothpick inserted comes out clean.

Cool in pans on wire rack for 10 minutes. Then remove from pans and continue cooling on racks until completely cooled.

Makes: 2 loaves

Number Of Servings:
Number Of Servings:
2 loaves




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