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Zucchini Bread Pudding Recipe Recipe

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This recipe for Zucchini Bread Pudding Recipe, by , is from Three Angel's From Above Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kimberly Magee Slattery


3 1/4 cups wheat flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sage
2 teaspoons dried basil
1/2 cup corn (whole kernel)
2 tablespoons of olive oil
1 tablespoon of minced, garlic
5 eggs, slightly beaten
2 medium zucchini, cut into 1/4 in thick slices
2 cups of fat-free milk
1 cup of Italian Shredded Cheese
1/4 cup of pecans
1-2 tablespoons of vanilla (optional)

Preheat oven to 350 F- Grease a 2-quart rectangle dish:nest aside. In a large Skillet cook zucchini and the corn in hot oil for 2 minutes. Stir in peppers and garlic. Cook and Stir about 2 minutes more until the zucchini is tender. Stir in basil, parsley,and sage. Stir in bread cubes. Place half the mixture in prepared dish. Sprinkle with half cheese. And repeat layers. Sprinkle with nuts. In a medium bowl whisk together milk, eggs, salt,and pepper. Carefully pour of bread cube mixture. Bake uncovered, about 30 minutes, or until toothpick inserted near the center comes out clean. let it stand 10 minutes before serving.

In a separate bowl combine the following wet ingredients.

lemon juice

Mix wet ingredients into dry ingredients, add nuts and fold in. Bake in a 2 standard loaf pans sprayed with nonstick spray for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for at least 45 minutes.


In a separate bowl, Combine

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
for people who are diabetics and vegetarians, don't be afraid to eat this, this is diabetic-friendly and it's not Gonne hurt you. It contains nuts,( if you would rather not add the nuts, that's okay too. And also for people who have high cholesterol, you can find a salt substitute at your grocery store. I use this in my cooking and baking because My husband is a heart patient, and we both have high cholesterol.




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