"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

Zucchini Bread Recipe

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

Frances Hanson, wife of Dean Hanson
Added: Friday, March 6, 2009


1 c. oil
2 c. sugar
3 eggs
1 tsp. vanilla
2 c. shredded, peeled zucchini
3 c. flour
1 tsp. salt
2 tsp. soda
1/2 tsp. baking powder
1 tsp. cinnamon
1 c. pecan, chopped

Mix together the oil, sugar, eggs, and vanilla. Add the zucchini and mix well. Stir the dry ingredients together and add to the sugar. Mix well and fold in pecans. Pour into 2 loaf pans which have been greased and floured. Bake at 325 for 1 hour til done. Store in refrigerator or freeze.




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