"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from My Mother's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alice Kohler
Added: Saturday, January 14, 2006


3 eggs

1 cup oil

2 1/2 cup sugar

2 cup finely chopped unpeeled zucchini

1 tsp. vanilla

3 cups flour

3 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

1 1/2 tsp. baking powder

1 cup nuts

1 cup raisins

Beat eggs until lemon colored. Add sugar and oil, and mix well. Add in the unpeeled zucchini and vanilla. Sift together the dry ingredients and add to the above mixture. Fold in nuts and raisins.

This recipe will make 2 loaves. Grease and flour the pan.

Bake at 350 for 1 hour.




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