My take on a Blue Ribbon winning Zucchini Bread from a First Edition Vintage LA County Fair Cookbook provided by Sylvia Atherton. This is a simple, moist bread best served warm with BUTTER. —Leah Cabardo
raw grated zucchini
all purpose flour
In This Recipe
In a standing or hand-held mixer, combine eggs, sugar, and salt. Add zucchini.
Sift the remaining ingredients, except the walnuts.
Slowly combine all ingredients in mixer and pour into 2 loaf pans that have been greased and floured.
Bake at 350 degrees for 1 hour or until toothpick comes out of loaf clean.