Zucchini Bread Recipe

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This recipe for Zucchini Bread is from Yow Family 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: Bread and Muffins

Ingredients:	Ingredients: 2 ⅔ c. sugar ⅔ c. shortening 3 c. shredded zucchini (about 2 medium) ⅔ c. water 4 eggs 3 ⅓ c. all-purpose flour 2 tsp. baking soda 1 ½ tsp. salt 1 tsp. cinnamon 1 tsp. ground cloves 1 dash nutmeg 2 tsp. vanilla ½ tsp. baking powder ⅔ c. coarsely chopped nuts (optional) ⅔ c. raisins (optional)

Directions:	Directions: Heat oven to 350º. Grease two loaf pans, 9 x 5 x 3. Mix sugar and shortening in 2 ½-quart bowl. Stir in zucchini, water, and eggs. Mix in flour, baking soda, salt, cinnamon, cloves, nutmeg, vanilla and baking powder; stir in nuts and raisins. Pour into pans. Bake until wooden toothpick inserted into the center comes out clean, 60-70 minutes; cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely on wire racks before cutting.

Personal Notes:	Personal Notes: For pumpkin bread: substitute 1 can (16 oz.) pumpkin for the zucchini. Omit vanilla. Increase baking time to 70 minutes.

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Zucchini Bread Recipe

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Personal Notes:

Personal Notes: