"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."--Voltaire

Mimi's Zucchini Bread Recipe

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This recipe for Mimi's Zucchini Bread, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carole Finger - Teledyne Turbine Engines
Added: Tuesday, June 17, 2008


3 eggs
1 cup oil
2 1/4 cups white sugar
2 cups grated zucchini (leave skin on)
1 Tbl. vanilla
3 cups flour
1 Tbl. cinnamon
1 tsp. salt
1 tsp. baking soda
1 1/4 tsp. backing powder
1 cup chopped nuts (optional)

Beat eggs. Continue beating and add oil, sugar, zucchini and vanilla. Sift dry ingredients ( i never do). Add dry ingredients to zucchini mixture. Fold in nuts. Spoon into 2 greased bread pans.

Bake at 350 for 1 hour or until golden brown. Insert cake tester to test for done-ness.

Freezes very well!

(I freeze shredded zuchini in 2 cup measures when in season. If you thaw it for baking bread, use all the water that comes off of it, or your bread will be too dry.)




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