"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Zucchini Nut Bread Recipe

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

Added: Sunday, May 4, 2008


3 c. flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
3 eggs
2 c. sugar
1 c. vegetable oil
1 Tbsp. vanilla
2 c. zucchini
1/2 c. walnuts (optional)

In a bowl place flour, salt, baking soda, baking powder and cinnamon. In another bowl beat eggs. Gradually add sugar and oil, mix well. Add vanilla and dry ingredients and mix well. Gradually add in the zucchini and walnuts. Butter a 9x5" loaf pan, add batter and Bake in a pre-heated 350 oven for 80 to 90 minutes. Cool for 15 minutes before cutting.




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