The Family Cookbook
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking

Breads

Zucchini Bread – 2006
​​​Recipe courtesy of Grandma Emma Wozny

INGREDIENTS
  • 1 cup  vegetable oil
  • 3 eggs
  • 2 cups  sugar
  • 2 teaspoons  vanilla
  • 3 cups  flour
  • 1 teaspoon  salt
  • ¼ teaspoon  baking powder
  • 1 teaspoon  baking soda
  • 3 teaspoons  cinnamon
  • 2 cups  zucchini -- shredded, unpeeled
  • 1 cup  dates -- chopped
  • 1 cup  walnuts -- chopped

PREPARATION
Combine oil, eggs, sugar and vanilla until well blended.  Add dry ingredients and mix until blended.  Stir in shredded zucchini, dates and nuts.  Bank in a greased angel food or bundt pan at 325 degrees for about 1 hour and 20 minutes (until a toothpick inserted in bread comes out clean).  Cool for 45 minutes before removing from the pan.

This bread can also be baked in 2 loaf pans, for a shorter baking time.

Home

​Download Print Version

​​Submit Recipes

About

Privacy Policy

Contact Us

Copyright © 1996-2023 FamilyCookbook.org. All rights reserved. 
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking