"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Zucchini Bread Recipe

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

Contributor:  
Contributor:  
Cindy

Category:
Category:

Ingredients:  
Ingredients:  
3 cups Four
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
3 tsp Cinnamon
3 Eggs
1 cup Vegetable Oil
2 cups Sugar
3 tsp Vanilla
2 cups Zucchini, grated
1 cup Walnuts, chopped

Directions:
Directions:
Grease & flour two 4"x8" loaf pans. Preheat oven to 325. Sift together flour, salt, soda, baking powder, and cinnamon. In a separate bowl, beat eggs, oil, sugar, and vanilla. Add sifted ingredients to the egg mixture and beat well. Stir in zucchini & nuts and combine well. Pour into prepared pans. Bake 40 to 60 minutes, or until tester comes out clean. Cool and a rack for 20 minutes, remove from pan, then cool completely.

Number Of Servings:
Number Of Servings:
2 loaves/6 mini-loaves
Personal Notes:
Personal Notes:
This recipe can be used to fill 6 mini-pans. Bake for 35-45 minutes.

 

 

 

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