"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christina Rippin
Added: Wednesday, July 5, 2006


3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated zucchini
3 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. bakng powder
1 tsp. baking soda
3 tsp. cinnamon
1/2 cup brown sugar
1 1/2 tsp. cinnamon

Beat eggs, sugar, oil, zucchini, and vanilla. Mix flour, salt, baking powder, soda, and cinnamon. Add dry mixture to zucchini mixture. Mix well. Grease and flour 2 loaf pans. Divide mixture in two. Mix together brown sugar and cinnamon. Pour half batter in each loaf pan. Sprinkle 3/4 cinnamon mixture over batter. Pour other half batter over cinnamon mixture. Top with remaining cinnamon mixture. Bake approximately 1 hour at 325 degrees. Cool in pan.




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