"Food is an important part of a balanced diet."--Fran Lebowitz

Zucchini Bread Recipe

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

Contributor:  
Contributor:  
Donna Gibbs-Crawford

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
2 c. sugar
1 c. vegetable oil
2 c. grated zucchini
1 tbsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. allspice
2 cups coursely chopped nuts (optional)

Directions:
Directions:
Beat eggs until light and fluffy. Add sugar, oil, zucchini, and vanilla. Mix dry ingredients; add to mixture. Stir until well blended. Add nuts. Pour into 2 greased 9 x 5 x 3 inch pans. Bake at 350 for 1 hour or until done. Remove from pans to cool. Can be made ahead and frozen.

Personal Notes:
Personal Notes:
Mel grew so many zucchini this summer (2009) I was forced to find ways to use them....thus I made a lot of zucchini bread and zucchini relish!

 

 

 

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