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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Zucchini Bread Recipe

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This recipe for Zucchini Bread is from Townes - Williams 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:
Ingredients:  
Ingredients:  
3 c. all purpose flour
½ c. granulated sugar
½ c lt. brown sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. salt
1 c. walnuts, chopped
4 eggs
¾ c. vegetable oil
2 c. zucchini coarsely shredded
1 tsp. vanilla extract
½ c. butter
1 T. honey
1 T. walnuts, finely ground
Directions:
Directions:
Preheat oven to 350º. Coat four 5 ¾ X 3 X 2 1/8 inch loaf pans with nonstick cooking spray. Combine all dry ingredients in a large bowl and mix well. Make a well in the center of the mixture. In a medium size bowl whisk together eggs, oil, zucchini and vanilla extract. Pour egg mixture into well in dry ingredients and stir until all dry ingredients are evenly moistened. Divide batter among prepared pans. Bake for 40 minutes or until wooden tooth pick inserted in centers comes out clean. Cool .

In a small bowl, stir together butter, honey and ground walnuts. Refrigerate until good spreading consistency and flavors have blended, about 1 hour. Spread over the top of each loaf.

 

 

 

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