Zucchini Bread

Lorraine Odom

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 cup zucchini, grated
  • 3 eggs beaten until foamy
  • 3/4 cup vegetable oil
  • 2 1/2 cup sugar
  • 3 cup flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 cup nuts, chopped (optional)

Combine zucchini, eggs, oil, and sugar in large bowl. Combine flour, baking soda, salt, and spices. Add half of this to egg mixture and mix only until blended. Add remaining dry ingredient and mix only until blended. Add nuts if desired. Pour into 2 greased and floured 8 inch loaf pans. Bake at 350 degrees about 45 minutes or until done. Let stand 10 minutes before removing from pan. Cool on wire rack. Good sliced with cream cheese between 2 slices.





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