"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from Our 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!

Andrea Dyck


3 large eggs
1 cup vegetable oil
2 cups sugar
2 tsp vanilla
1 cups almonds and coconuts (or raisins and nuts)
3 cups grated raw zucchini with the peel left on for colour
3 cups flour
1 tsp salt
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda

Combine eggs, vegetable oil and sugar. Mix well. Add vanilla. Stir in sifted dry ingredients. Then add zucchini and the nuts and coconut. Stir until mixed well, but do not over mix. Pour into two loaf pans.

Bake for hour at 350F and then for hour at 325 until lightly browned and the toothpick test is done.




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