Zucchini Nut Bread

"This was the original recipe that taught me to love zucchini."
 
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Ready In:
1hr
Ingredients:
13
Yields:
2 loaves
Serves:
20
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ingredients

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directions

  • Soak zucchini for an hour in ice water; dry and grate un-peeled.
  • In a large bowl beat eggs on high speed until thick and lemon colored. Gradually beat in sugar and oil.
  • Spoon flour into cup for measuring.
  • Sift into another bowl 3 1/4 cups flour, baking powder, salt, and cinnamon.
  • On low speed add dry ingredients to egg mixture along with wheat germ, alternate with zucchini.
  • Stir in vanilla.
  • Spoon batter into two greased and lightly floured loaf pans lined with waxed paper.
  • Bake in a preheated 350 degree oven on middle shelf for 55-60 minutes or until bread tests done.
  • Cool in pans for 10 minutes and turn out on wire racks.
  • Serve hot or cold. Keeps well both refrigerated and frozen.

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RECIPE SUBMITTED BY

Thirty some years ago, mom published the first Hawman Family Cookbook to give each of her three daughters a way to carry our favorite recipes from childhood off into the next phase of our lives. I still have the original pages, straight from the typewriter, with traces of whited-out type showing through the corrected lines, and with drips and grease stains highlighting my favorite recipes. With my own daughter now ready to head out on her own, it's time for an updated version complete with her favorites as well. I'm starting this project in January 2010, with a goal of completing the "new expanded edition" in time for Christmas presents in December. I'll be using Recipezaar to collect the recipes, but my hope is to publish my final book complete with the stories and pictures evoked by this memory book of family food. For that, I'm looking forward to countless conversations with my 81-year-old mother, sisters, and children as well as others in my extended family. Let the fun begin! Noelle
 
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