"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from Family Cookbook 2.0, 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!

Sherrie Stein


3 eggs
2 C sugar
1 tsp vanilla
1 C oil
2 C shredded zucchini (with peels on)
3 C flour
½ tsp baking powder
1 tsp salt
1 tsp baking soda
1 T ground cinnamon
1 C chopped nuts (optional)

1) Preheat oven to 350*F
2) Beat 1st 3 ingredients together with mixer until creamy (sugar is dissolved). Tip: adding sugar ½ cup at a time helps.
3) Stir in oil and zucchini
4) Sift together flour + next 4 ingredients; add to above mixture
5) Add nuts (optional)
6) Bake in 2 greased, floured, 9x12” loaf pans for 1 hour
7) Option: use 4 half-loaf pans for 45minutes
8) Test for doneness with toothpick, finger, or broom straw

Personal Notes:
Personal Notes:
Our garden seems to grow ginormous zucchini and while baking, broiling, grilling, and cooking zucchini in every variation as a vegetable side-dish for every meal, we were sharing our harvest with friends. One shared her mother’s zucchini bread recipe, which is always moist and flavorful – never dry.




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