Courgette Flower on the Plant
Courgette [Zucchini] Flower
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Sporrer, Brigitte
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La Belle Cuisine - More Bread Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"


Gigi's Zucchini Bread



 Stonewall Kitchen, LLC

"The first zucchini I ever saw I killed it with a hoe."
~ John Gould, in Monstrous Depravity

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 Squash, with Blossoms Still Attached, Lie in a Red Basket
Squash, with Blossoms Still Attached, Lie in a Red Basket
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Cobb, Jodi
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Gigi's Zucchini Bread

So, are you still trying to figure out what to do with all that
zucchini? Here's the answer! It was my mother's favorite
solution, and this became one of her favorite recipes. (MG)

4 cups coarsely shredded zucchini
(shred by hand)
3 cups flour
2 1/2 cups sugar
1 1/4 cups vegetable oil
4 eggs, beaten
1 tablespoon + 1 teaspoon vanilla
1 tablespoon ground cinnamon
1 1/2 teaspoons salt
1 1/2 teaspoons soda
1/2 teaspoon baking powder
1 1/2 cups chopped pecans

Heat oven to 325 degrees F. Grease generously bottoms only of 2
loaf pans (9x5x3 inches).
Blend zucchini, flour, sugar, oil, eggs, vanilla, cinnamon, salt, soda and baking powder on low speed of electric mixer, scraping bowl constantly
until batter is well combined. Then beat mixture on medium speed 1
minute. Gently stir in the chopped pecans. Pour into the prepared pans. Bake 50 minutes to 1 hour, until the bread tests done. Cool in pans on
rack 10 minutes; remove from pans and cool completely.

Featured Archive Recipes:
Mammy's Pineapple Zucchini Bread
Marvelous Carrot Muffins, Mama Bear's
Zucchini Pecan Brunch Cake

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