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"The belly rules the mind."--Spanish Proverb

Zucchini Bread Recipe

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This recipe for Zucchini Bread is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", 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!
Category:
Category:
Ingredients:  
Ingredients:  
4 C shredded Zucchini
3 C All purpose Flour
2 1/2 C White Sugar
1 1/4 C vegetable oil
4 beaten eggs
1 T plus 1 tsp vanilla
1 T ground cinnamon
1 1/2 tsp salt
1 1/2 tsp baking soda
1/2 tsp baking powder
1 C chopped nuts/raisins (optional)
Directions:
Directions:
Heat oven to 325º. Grease well bottoms only of 2 loaf pans. Blend all ingredients (except for nuts/raisins) on low speed 1 min scraping bowl. Beat on med speed 2 more minutes. Mix in nuts and or raisins once blended. Pour into pans. Bake until wooden pick inserted in center comes out clean. 50-60 minutes. Cool at least 10 minutes. Remove from pans.
Number Of Servings:
Number Of Servings:
Makes 2 Loaves
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
My brother Jerry got this recipe from a girl he used to work with at the Newspaper. It is pretty close to the zucchini bread my Aunt Sally used to make for us when we were kids.

 

 

 

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