"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Zucchini Bread Recipe

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

Contributor:  
Contributor:  
DOREEN SCOTT

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
2 c. sugar
2 tsp. vanilla
1 c. oil (yes, that's right)
2 c. zucchini (peeled, grated & drained)
3 c. flour
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 c. crushed pineapple (drain most of liquid)
1/2 c. chopped pecans

*Cream Cheese Frosting (separate recipe)

Directions:
Directions:
325F

1) Beat eggs, sugar, vanilla and oil until fluffy.
2) Add zucchini, mix.
3) Add flour and other dry ingredients. Mix in.
4) Stir in pineapple and pecans. Mix well.
5) Bake in 2 greased loaf pans for an hour or until done in center.
6) Frost with Cream Cheese icing when cooled.

Personal Notes:
Personal Notes:
It's hard to know when loaf breads are actually done in the center. I use the (disposable) aluminum pans. Some have told me they bake more evenly in a regular loaf pan, and bake one at a time.
These freeze very well. Don't frost with icing if you plan to freeze. Just wrap it up well in Saran Wrap and double bag.

 

 

 

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