"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spicy Zucchini Loaf Recipe

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This recipe for Spicy Zucchini Loaf, by , is from Eating with the Wolf Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Aunt Betty Wolf
Added: Friday, July 11, 2008


3 eggs
1 c. oil
2 c. sugar
2 tsp. vanilla
2 c. coarsely shredded zucchini
1 small can crushed pineapple, well drained
3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 c. nuts

Beat eggs, add oil, sugar, vanilla, and mix until thick and foamy.
With a spoon stir in zucchini and pineapple.
Combine flour, baking soda, salt, baking powder, cinnamon, nutmeg and nuts. Stir gently into zucchini mixture.
Bake in 2 greased and floured 5 x 9 loaf pans. Bake at 300 for 1 1/2 hours. Cool before taking out of pans.

Personal Notes:
Personal Notes:
Very, Very Good!!!
I also double the recipe and I always get 6 or 7 loaves in the aluminum 8 x 3 1/4 pans. Do your own judging on which pans to use. I fill pans about 3/4 full. Do as you think best.




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