"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Zucchini Bread Recipe

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

Judy Chunn


3 eggs
1 c oil
2 c sugar
2 tsp vanilla
2 c shredded zucchini
3 c all-purpose flour
1/4 tsp baking powder
2 tsp baking soda
1 tsp salt
1-1/2 tsp cinnamon
3/4 tsp nutmeg
1 can (8-1/2 oz) crushed pineapple, drained
1 c raisins or nuts, or some of each

In large mixing bowl, add all ingredients one at a time. Beat well after each addition. Pour mixture into two greased and floured 5"x9" loaf pans. Bake at 350 for 45 min to 1 hour. Let cool 5 min before removing from pans.




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