"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from The Mackedon Family Cookbook Project, 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!

Contributor:  
Contributor:  
Michon Mackedon

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
3 tsp. vanilla
3 cups flour
1 tsp. baking soda
1 tsp.salt
1/4. baking powder
3 tsp. cinnamon (I use one or two)
chopped nuts or raisins or both, if desired

Directions:
Directions:
Grease and flour two loaf pans. Set oven to 350.

Beat together the eggs, oil sugar, zucchini, and vanilla.
Sift together the dry ingredients and add to the above mixture. Incorporate thoroughly.

Add nuts or raisins if desired and fold into the two prepared loaf pans.

Bake one hour.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
This freezes well and is a good way to use large garden zucchini. I got the recipe from Mary Lou Banta in 1972 and have made it yearly ever since.

"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie." --Jim Davis

 

 

 

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