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Zucchini Bread Recipe

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

Eloda Berkin's Blue Binder Cookbook
Added: Friday, December 5, 2008


1/3 cups butter
1 cup sugar
2 eggs
1 cup grated zucchini
1/3 cups water
1-1/2 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
chopped nuts

Cream butter and sugar together. Beat eggs with water then add to butter/sugar mixture. Mash zucchini then add to creamed mixture.

Sift flour, baking soda and baking powder. Add salt, cinnamon and ground cloves. Mix with zucchini mixture then add chopped nuts.

Bake at 350 degrees for 50 minutes.

Personal Notes:
Personal Notes:
When the garden was bountiful, Mom would make preparations for the winter by making and freezing this bread. This recipe was also used to make carrot cake and banana bread.




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