Heirloom: Spiced Zucchini Bread

This is one of two recipes I received from my mom; she got it from a cookbook from our church.  I used the recipe as a base for my Sweet Cherry Bread I shared in December.

My mother said one of her aunt’s adds a small can of crushed pineapple, well-drained to her recipe; my mother said it is delicious.  It sounds delicious & I’m hoping to try it soon.  I hope you enjoy this heirloom recipe.

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1 ½ c sugar

¼ c butter, + 2 tbsp, soft + ¼ cup butter Crisco

2 eggs/2 flax eggs (2 tbsp g. flax/tbsp water – let sit 10 minutes)

1 ¾ c flour

½ tsp salt

½ tsp baking soda

¼ tsp nutmeg

1 c grated, unpeeled zucchini

½ c chopped nuts

1 tsp vanilla

 

Preheat oven to 350ºF.  Grease pan.

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Cream sugar and butter.  Beat in eggs.

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Combine flour, salt, baking soda and nutmeg.  Stir half of flour into butter.

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Add zucchini.

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Add remaining dry ingredients and blend well.

Stir in nuts & vanilla.

Pour into pan.

Bake 50-60 minutes.

Run a knife around the edges of the pan loosening the bread, however, allow to cool in pan at a minimum of 10 minutes – 15 to 20 minutes is better.

(This is what happens when you take the bread out too soon…  IMG_3740  )

Remove from pan.  Cool completely, slice & enjoy.

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