"Hunger is the best sauce in the world."--Cervantes

Zucchini Bread Recipe

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

Contributor:  
Contributor:  
Michele Gordon

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs, beat until foamy
2 cups sugar
1 cup oil
2 cups zucchini, grated and packed
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped nuts

optional: 1 cup semi-sweet chocolate chips or raisins, etc

Directions:
Directions:
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
Sift flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts (plus optional ingredients, if desired) until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

 

 

 

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