"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Zucchini Nut Bread Recipe

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

Betty Klimkowski


3 Eggs
2 Cups Sugar
1 Cup Vegetable Oil
3 Teaspoons vanilla
3 Cups Sifted Flour
3 Teaspoons Cinnamon
1Teaspoon Baking Soda
1 Teaspoon Iodized Salt
Teaspoon Baking Powder
2 Cups Zucchini
1 Cup Raisins or grated Apple (plumped 5 minutes in hot water)
1 Cup Coarsley Chopped Walnuts

Preheat oven to 350 degrees, grease and flour two 9x5 loaf pans. Peel zucchini and shred using food processor, measure 2 cups. With mixer, beat eggs till light and fluffy. Beat in sugar, then oil and vanilla. Sift or stir together cinnamon, baking soda, salt and baking powder. Using low speed, slowly beat in dry ingredients. With spoon or spatula fold in zucchini, raisins or apples and nuts. Divide between prepared pans. Bake in preheated oven until bread tests done with toothpicks, about 65 to 70 minutes. Remove carefully from pans and cool on rack. Makes 9, 5 inch loaves.




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