"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from Rig A' Tony's Cookbook. Our guide to Food, Family & Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Olivia Johnson

Category:
Category:

Ingredients:  
Ingredients:  
3 C flour
1 T baking powder
1 1/2 Tsp cinnamon
1 tsp salt
2 eggs, lightly beaten
2 1/2 C shredded, unpeeled zucchini
1 C vegetable oil
2 C sugar
2 tsp vanilla
1 C chopped walnuts

Directions:
Directions:
Pre heat oven to 350 degree. Grease the bottom and sides of two 8 inch loaf pans and set aside. In large bowl stir together flour, baking powder, cinnamon, and salt. Combine eggs, zucchini, sugar, oil, and vanilla. Add to flour mixture. Stir just until moistened. Add nuts or raisins if desired. Spoon batter into loaf pans and bake in oven for approximately 45-55 minutes.

Number Of Servings:
Number Of Servings:
2 loaves.
Preparation Time:
Preparation Time:
1 1/2 hour
Personal Notes:
Personal Notes:
This is an Aunt Polly favorite. Aunt Polly happens to be Olivia's mom and she gave us the recipe so we could make homemade zucchini bread to sell weekly at the Derry Farmer's market. It happens to be a crowd pleaser

 

 

 

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