"The belly rules the mind."--Spanish Proverb

Zucchini Bread Recipe

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

Karen Christopherson



3 eggs, beaten
1 c. oil
2 c. sugar
2 c. grated, peeled zucchini
1 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon


c. sugar
1 Tbsp. butter
2 Tbsp. cinnamon

Beat eggs. Add oil, sugar, zucchini, and vanilla. Blend.
Add flour, cinnamon, salt, baking powder, and baking soda. Blend well.
Pour mixture into 2 greased 9x3x5" baking pans. Bake for 60 minutes at 325 F. Cool 5-10 minutes before turning out of pan.

To add the topping, blend together sugar, butter, and cinnamon and apply over bread.

Some variation include adding 3/4 c. of nuts, coconut, wheat germ, grated lemon or orange rind, raisins, or chopped oats before baking.




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