Zucchini is coming on strong now in our gardens. This means it’s time to bake
and freeze some of these delicious breads. The following recipe was taken from a cook book called Kitchen Kaleidoscope which was printed in 1981 in Teaneck N.J.
4 slightly beaten eggs
2 cups sugar 1 cup oil
2 cups loosely packed grated zucchini, leave skins on
2 tsps. baking soda
3/4 tsp. baking powder
1 tsp. salt
2 cups flour
1 tsp. vanilla, over flowing
1.5 tsps. cinnamon
1/4 tsp. ground cloves, overflowing
1/4 tsp nutmeg, overflowing
1/2 cup raisins
1/2 cup chopped walnuts.
Beat all ingredients together. Bake at 325 degrees for one hour. test with a tooth-pick. let cool for 10 minutes. Remove from pan and cool on rack for 30 minutes before slicing.
This recipe makes zucchini bread great for breakfast or even a dessert. It can be frozen and used at any time during the year. Try it soon! (Photo credit: http://www.simplyrecipes.com/recipes/zucchini_bread/)
2 Comments
Hi there,
I noticed that you are using my photo of zucchini bread. I’m delighted that you like it enough to post it here on your site. I ask that if you would like to continue to use it that you provide attribution next to the photo in the form of a working link to the source recipe on my site, which is:
http://www.simplyrecipes.com/recipes/zucchini_bread/
Scroll down to beneath the recipe to see the photo.
Thank you so much for your consideration!
Best,
Elise
Hello Elise!
I apologize for just seeing this, I’m the new admin. I will surely link your site! Sorry about that!
-Maria @ Chesters.