"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Zuccinni Bread Recipe

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This recipe for Zuccinni Bread, by , is from The Chambers Family's Favorite Recipes, 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!

Grandma Viola


2 c. Zucchini, peeled, shredded, drained
3 eggs
1 c. Vegetable oil
2 c. Sugar
2 t. Vanilla
3 c. Flour, all-purpose
1/2 t. Baking powder
2 t. Baking soda
2 t. Cinnamon
1 t. Salt
1 c. Pecans or walnuts, copped, optional

Put zucchini in a strainer and press or squeeze out as much water as possible.

In a mixing bowl beat eggs, sugar and oil together. Stir in the flour, baking powder, soda, cinnamon, salt, vanilla and nuts, mixing just until combined. Add drained zucchini. Mix well. Pour into 2 greased and floured loaf pans. Bake for 55 to 60 minutes at 350 or until toothpick comes out clean. Serve warm with butter or cream cheese.




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