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Zucchinni Bread Recipe

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This recipe for Zucchinni Bread is from The Varnell-Neal Family Cookbook (Four Generations of Southern Cooks) , 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:  
2 Cup Plain Flour
1-1/3 Cup White Sugar
1/4 tsp Baking Powder
1-1/2 Cup Shredded Zucchini
2 large eggs
1/2 tsp Soda
1 tsp Cinnamon
2 tsp Vanilla Flavoring
2/3 Cup Oil
1/2 Cup Pecans
Confectioner's Sugar, if desired
Directions:
Directions:
Beat eggs at medium speed. Add sugar, oil and Vanilla and mix well. Sift all other dry ingredients together and add to mixture. Add zucchini and pecans. Mix Well. Bake in greased and floured loaf pan at 350 deg. for
1 hr. 15 min. or toothpick inserted in center of loaf comes out clean. Cool in pan for 10 minutes. Remove from pan and sprinkle with Confectioner's sugar, if desired. Allow to cool slightly, then wrap in Saran Wrap. May be frozen for 3-6 months.
Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
2 hrs.

 

 

 

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