Family Recipes: Now & Then

Selected recipes - some from family, friends and papers, ancestors and unknown sources. No guarantees: some of these are tried-and-true, others are just 'tried' recipes. #history #food

Monday, June 28, 2010

Zucchini Bread

A Charity Higgins (Johnson) - from a magazine in the 1980s

Zucchini Bread

Preheat oven to 325 degrees F; use either two 5 X 9 inch pans or three 3 ½ X 9 inch pans, greased.

2 c shredded raw zucchini, skin & all
3 c sifted flour
2 c sugar
1 c oil
3 eggs
1 tsp vanilla
¼ tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
1 tsp ginger
1 tsp cloves
1 c nuts

~Combine sugar, oil, eggs, vanilla, and zucchini until well-blended.
~Sift dry ingredients;
~ Add this to zucchini mixture until all is well blended.
~Stir in nuts.
~ Bake in a greased loaf pans (as above), oven set at 325 degrees F for 1 hour.
Cool for 20 minutes before removing from pan.

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