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"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 is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs
1 c. vegetable oil
2 c. sugar
2 c. grated zucchini
2 tsp. vanilla extract
3 c. all purpose flour
3 tsp. ground cinnamon
1 tsp. baking soda
¼ tsp. baking powder
1 tsp. salt
½ c. chopped walnuts (if desired)
Directions:
Directions:
Preheat oven to 325F. Grease and flour two 8”x4” loaf pans. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, baking soda, baking powder, salt and nuts. Stir into the egg mixture. Divide batter into prepared pans. Bake for 60-70 minutes.

 

 

 

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