Marguerites Cookbook

A cooking blog all about making vintage recipes from a cookbook we inherited from our grandmother

Cream Cheese Brownies

cream cheese brownies header

I’m not sure if I’ve made it clear enough (although I think I have), but I love desserts. Chocolate desserts might be my favorite, and brownies are near the top of the list. Since its been a few weeks since our last dessert, the Southern Lane Cake, I think it’s time to do another. These cream cheese brownies were a great treat.

Cream Cheese Brownies

Here’s what Marguerite’s friend Susie Matha had to say:

cream cheese brownies recipe

Susie also gave us the Coffee Cake recipe, which is one of my favorite recipes I think we’ve done on Marguerite’s Cookbook. So when it came time to make these brownies, I was hopeful they would be as much of a success as the coffee cake. To be honest, these brownies didn’t quite live up to the coffee cake, but they were still tasty. It was fun to make brownies completely from scratch, and we enjoyed working on making each of the layers for this interesting brownie recipe.

Brownies Cream Cheese

The cream cheese brownies turned out really nice. They were soft and moist and had great flavor. Both the chocolate layers and cream cheese layers were delicious, and the two mixed together well to make a wonderful brownie. We both enjoyed these brownies, and they disappeared pretty fast. I’m sure we’ll be making these again!

Marble Brownies

Cream Cheese Brownies
Print Recipe
Prep Time
25 minutes
Cook Time
40 minutes
Prep Time
25 minutes
Cook Time
40 minutes
Cream Cheese Brownies
Print Recipe
Prep Time
25 minutes
Cook Time
40 minutes
Prep Time
25 minutes
Cook Time
40 minutes
Ingredients
Chocolate Layer
Cheese Layer
Servings:
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt chocolate and 3 tablespoons of butter over very low heat. Stir frequently. Cool.
  3. To make cheese layer, cream 3 ounces of cream cheese with 2 tablespoons of butter. Gradually add 1/4 cup sugar, creaming until fluffy. Blend in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla. Set aside.
  4. To make chocolate layer, beat 2 eggs until lightly colored. Slowly add 3/4 cups sugar; beat until thickened. Add 1/2 teaspoon baking powder, 1/4 tsp salt, and 1/2 cup flour.
  5. Blend in chocolate mixture, 1 teaspoon vanilla, and 1/4 teaspoon almond extract.
  6. Spread half the chocolate batter in a greased 8 or 9 inch square pan. Top with cheese mixture. Spoon remaining chocolate patter over top. Zigzag knife through batter to marble. Bake for 35-40 minutes.
Share this Recipe
 
Powered byWP Ultimate Recipe

Southern Lane Cake

Southern Lane Cake Header

I hope everyone out there is having a good start to their new year. Some of you may be working on a resolution to eat healthier. While we are also attempting that goal, there is an important milestone that requires this week’s recipe to be a cake. It’s Marguerite’s Cookbook’s birthday! That’s right, we launched Marguerite’s Cookbook a whole year ago, and knew that we wanted to do one of Marguerite’s many cake recipes as a birthday treat to ourselves. This Southern Lane Cake turned out to be an excellent choice that was fun to make and delicious to eat.

Southern Lane Cake

Here’s what Marguerite had to say:

Southern Lane Cake Recipe

As usual, the planning for this recipe required a little more work than just reading Marguerite’s notes. I had to research how long to bake the layers for, what a cooked white frosting was (more on that later), and a little more about just what a Southern Lane Cake was. That’s where I discovered that some fillings or icings included things like nuts, which is why I decided to put some almonds on top of the cake.

Southern Lane Cake up close

As you may or may not be able to tell, there are only three layers in the final product here. I’d like to say that is on purpose, but of course I made a little mistake and was forced into the decision. We have a tiny oven in our current kitchen, and it was a struggle fitting two 8″ and two 9″ pans into it. On top of that, the two sets of pans are not the same ages and not the same shade of aluminum. In the end, one of the four layers burned while the others turned out great, so the height of our cake was decided for me. I do think a three layer cake looks great though!

Southern Lane Cake with piece

I also had some trouble in attempting to make a homemade icing, so instead I just used some plain store bought white icing. That is why there is no accompanying icing recipe to go along with the cake. As great as it can be to make something by hand, Marguerite knew the value of making it easier when she needed to, too! In my opinion, the lack of homemade icing did not take away from this cake at all!

Southern Lane Cake piece

This “blogiversary” cake was delicious. I used to not like cakes with fillings, or filling that wasn’t more icing. Now that I am older and wiser I have seen the error of my ways and am less narrow-minded towards filled cakes. The actual cake parts cooked great, and were light and moist. The combination of the cake, cherry pie filling, and icing worked very well together to make this a very enjoyable dessert. Shannon agreed that this cake was tasty, but was happy to see it go to work with me so we didn’t eat it all.

Southern Lane Cake

My favorite part of this Southern Lane Cake was putting it together and decorating it with Shannon. She took a Wilton cake decorating class before so she is the resident cake expert. Making icing walls to hold the cherry pie filling and stacking the layers on top of each other together was a lot of fun. I also love spreading icing, so I got to do that over the whole cake, too. Here’s to the first year of Marguerite’s Cookbook. Thanks for spending some time with us and with Marguerite. We had a great first year, and hope to have many more to come!

Southern Lane Cake

Southern Lane Cake
Print Recipe
Servings Prep Time
1 cake 25 minutes
Cook Time Passive Time
20-25 minutes 1 hour
Servings Prep Time
1 cake 25 minutes
Cook Time Passive Time
20-25 minutes 1 hour
Southern Lane Cake
Print Recipe
Servings Prep Time
1 cake 25 minutes
Cook Time Passive Time
20-25 minutes 1 hour
Servings Prep Time
1 cake 25 minutes
Cook Time Passive Time
20-25 minutes 1 hour
Ingredients
Servings: cake
Instructions
  1. Preheat oven to 375 degrees. Grease and flour 4 nine inch round layer pans.
  2. Cream butter and sugar. Add vanilla.
  3. Combine dry ingredients (flour, powder, salt). Alternately add dry ingredients and milk to creamed butter and sugar.
  4. Fold in egg whites.
  5. Bake 20-25 minutes.
  6. Let layers cool before constructing cake using cherry pie filling and icing. Add nuts like almonds to the top if desired.
Share this Recipe
 
Powered byWP Ultimate Recipe

Peanut Butter Meringue Pie

peanutbuttermeringuepie

We are very excited to bring you another unique pie as we continue pie month! Aaron and I were looking forward to this peanut butter meringue pie until we looked at the length of both the ingredient list and directions. This is probably the most difficult and most involved recipe we have attempted in our first year of Marguerite’s Cookbook. However difficult, this pie cannot be considered anything less than a delicious success!

Here’s what Marguerite had to say:

peanutbutterpierecipe

When reading over the recipe, Aaron realized we had to ask a more experienced baker quite a few questions to even be able to attempt this pie. So we called Mercedes and got some direction on everything from scalded milk to meringue. Recently, Aaron has been doing most of the cooking while I observe due to our tiny kitchen, but not this time. It took both of us, most of our mixing bowls and saucepans, and a long time to put this peanut butter meringue pie together.

peanut butter meringue pie

This definitely wasn’t the most stress-free recipe, and it didn’t turn out perfectly, but we’ll consider it a success. The custard was difficult and important, since it was the majority of the pie. The meringue was also very challenging. On top of all that, it is not the most attractive pie. But you know what they say, “don’t judge a peanut butter meringue pie by its cover.”

peanut butter pie

I was expecting this pie to basically look like a pumpkin pie, but like with just peanut butter. Well, I was surprised. The flavor was to die for though. Aaron really liked this pie, and not just because he would live on peanut butter if I let him. He made sure to try every bit of the pie individually, so he could really decipher the flavors that made up our peanut butter meringue pie. The custard and meringue taste as they should, and can be considered successful first attempts at both of those components. Of course the peanut butter/powdered sugar component was the highlight of the pie, and made it incredibly sweet. Overall, another success!

Peanut Butter Meringue Pie
Print Recipe
Servings Prep Time
1 pie 45 minutes
Cook Time
20 minutes
Servings Prep Time
1 pie 45 minutes
Cook Time
20 minutes
Peanut Butter Meringue Pie
Print Recipe
Servings Prep Time
1 pie 45 minutes
Cook Time
20 minutes
Servings Prep Time
1 pie 45 minutes
Cook Time
20 minutes
Ingredients
Servings: pie
Instructions
  1. Combine the powdered sugar and peanut butter together.
  2. Sprinkle 3/4 of this mixture on the bottom of a baked pie crust. Keep the other 1/4 for topping.
  3. Scald 2 cups of whole milk and set aside to cool.
  4. Combine the cornstarch, sugar, and salt together. Add the slightly cooled milk and mix well.
  5. Beat egg yolks well, add a small amount of the milk mixture over yolks and mix well.
  6. Add eggs to rest of milk mixture. Cook in double boiler until mixture thickens. Remove from heat.
  7. Add the butter and vanilla.
  8. Pour into shell.
  9. Beat the 3 egg whites, cream of tartar, and a pinch of salt until stiff and dry. Slowly add the sugar. Continue beating until stiff. Spread over pie and seal edges.
  10. Place in 325 degree oven on second rack and bake 15-20 minutes (until meringue is browned.)
Share this Recipe
 
Powered byWP Ultimate Recipe

Coffee Cake

coffee cake header

Coffee cake is one of those desserts that can be made in so many different ways and with many different flavors. This is just a basic coffee cake recipe given to Marguerite by another of her teaching colleagues, Susie Matha. Sometimes, plain and simple recipes are the way to go.

 

Here is what Susie had to say:

sour-cream-coffee-cake-recipe

First things first, Aaron was confused that this recipe was called sour cream coffee cake and he was confused that the recipe did, in fact, contain sour cream. He did not realize that sour cream can be a common ingredient in baked goods. He also didn’t realize how much work could go in to preparing a baked good to be made. We both felt that it took a bit too long of a time to put together, between the combining of ingredients, the grinding of nuts, and the layering of batter and filling in the pan. But it was sooooooo delicious.

sour cream coffee cake

It was soft and spongy like a well made cake should be, plus the cinnamon, sugar, and nuts (we used almonds), made a delicious filling. We made sure to grease and flour the pan before pouring the batter, which was great help in removing the pieces of cake after baking.

 

The aroma of this cake filled our apartment for like two hours. By the time we cut into it, we we’re impatient and hungry. Cutting the coffee cake a little too soon caused it to be too soft and to crumble as we tried to take it out. Once cooled the cake was easy to cut and plate to eat. Was it ever delicious! I wasn’t crazy about how brown the sides and bottom got, and that may be due to over baking it, or even due to the type of tube pan we used. But I did enjoy the insides of the coffee cake. Aaron enjoyed it greatly as well. He, of course, enjoyed several pieces along with coffee.

coffee cake

Thankfully for both of us, Aaron took the extra to share with his coworkers. They also really enjoyed it and upon cleaning out the container it was in, told Aaron he could “take it home and fill it with more coffee cake!” I think we would consider that a great success.

Coffee Cake
Print Recipe
Servings Prep Time
1 cake 40 minutes
Cook Time
90 minutes
Servings Prep Time
1 cake 40 minutes
Cook Time
90 minutes
Coffee Cake
Print Recipe
Servings Prep Time
1 cake 40 minutes
Cook Time
90 minutes
Servings Prep Time
1 cake 40 minutes
Cook Time
90 minutes
Ingredients
Batter
Filling
Servings: cake
Instructions
  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar together very well.
  3. Add one egg at a time, beating after each one.
  4. Add sour cream, then vanilla.
  5. Mix well.
  6. Sift together dry ingredients, then slowly add dry ingredients to wet ingredients. Mix well again.
  7. Combine filling ingredients.
  8. Grease and flour tube pan. Put one third of batter into pan, then one third of filling. Then second third of batter and second third of filling. Pour on remaining batter and cut through as for marble cake. Top with remaining filling and bake one and a half hours at 350.
Share this Recipe
 
Powered byWP Ultimate Recipe

Fourth of July Thumbprint Cookies

Thumbprint Cookies

Happy Fourth of July Weekend! We hope you’re having a safe and fun one. We happen to be hanging out with our family in Pittsburgh all weekend and maybe sharing a few of these delicious thumbprint cookies with them. Or keeping them all to ourselves…

This recipe happened to be a Christmas staple of Marguerite’s, but there are only so many desserts we can share with you in December. So, we adapted the decor of these thumbprint cookies to be a little more seasonally appropriate.

Thumbprint Cookies Recipe

Aaron and I decided to make the thumbprint cookies with nuts on the outside like Marguerite described, as well as a way we were more familiar with: substituting the nuts for sprinkles (or “jimmies” as we Pittsburghers call them.)

Thumbprint Cookies Prep

We made these cookies twice, both times about 6 with nuts and 8 with sprinkles. The first time we made them, they were so dry! They crumbled in our hands and were not pleasant to eat. The second time, we cut back by about two tablespoons on flour and we used only softened butter instead of a butter/Crisco combo (noted below.) This would have been much better if one of us (we’re not sure whom) hadn’t bumped the oven during the thumbprinting step! Somehow it got turned up to 425 and our cookies had burned bottoms when we removed them. The third time is the charm I suppose?

Thumbprint Cookies with nuts

The nut version of the cookies were good. I’m not a huge fan of nuts, but the sugar off-set them nicely. I wish we had put an almond in the center of the nut cookies, but I was sort of on a roll with the piping bag…

Thumbprint Cookies

The sprinkle versions were amazing! Aaron, his cousin Kiersten, and myself all have fond memories of our childhood in a Pittsburgh grocery store called Giant Eagle. Whenever your parents dragged you in with them, you could always count on the friendly people behind the bakery and deli counters to give your adorable self a free slice of American cheese and a free thumbprint cookie, just for being a cute kid. This recipe definitely got me nostalgic for those days, especially with the substitution of sprinkles for nuts.

Thumbprint Cookies

Not only are thumbprint cookies a classic, but they’re so adaptable for any time of the year. Halloween? Black and orange sprinkles! Valentines day? Pink and red icing! The possibilities are endless.

Thumbprint Cookies

Tell us, are you making anything fun for the holiday weekend?

Fourth of July Thumbprint Cookies
Print Recipe
Servings Prep Time
1-2 dozen 15 minutes
Cook Time
10-12 minutes
Servings Prep Time
1-2 dozen 15 minutes
Cook Time
10-12 minutes
Fourth of July Thumbprint Cookies
Print Recipe
Servings Prep Time
1-2 dozen 15 minutes
Cook Time
10-12 minutes
Servings Prep Time
1-2 dozen 15 minutes
Cook Time
10-12 minutes
Ingredients
Servings: dozen
Instructions
  1. Mix butter, brown sugar, vanilla, and egg yolk thoroughly.
  2. Sift flour and salt together and stir in. Stir in a little at a time to ensure cookies don't get too dry.
  3. Roll into one inch balls.
  4. Dip in slightly beaten egg white. Roll in finely chopped nuts.
  5. Place about one inch apart on an ungreased cookie sheet. Bake at 375 for five minutes. Remove from oven.
  6. Quickly place thumb gently on top of each cookie. Return to oven and bake 5-8 more minutes. Cool.
  7. Place in thumbprints a bit of candied fruit, jelly, or tinted powdered sugar icing.
Share this Recipe
 
Powered byWP Ultimate Recipe

Cheesecake Recipe

Cheesecakeheader

I love cheesecake. Aaron’s mom makes great cheesecake, so I lucked out marrying into a family of great cheesecake. That being said, I was really excited to try out Marguerite’s cheesecake recipe!

Cheesecake Recipe

Here is what Marguerite’s cheesecake recipe looks like:

Cheesecake Recipe

Preparing the ingredients for the crust was a very time consuming process! It took us a full thirty minutes to crush up regular whole graham crackers into crumbs small enough for the crust. We did want to try to make it exactly as Marguerite would, so we went through all that trouble. What we did find out, as you can see, is that 20 graham crackers made a very thick crust.

Cheesecake Recipe Piece

Even though the crust was thick, it was delicious! The addition of walnuts and cinnamon in the crust made for a delicious extra boost of flavor that really complemented the plain flavor of the cheesecake.

Cheesecake Recipe

My other favorite thing about cheesecake is having strawberries with it. So we made some sugared strawberries to go on top of our cheesecake. At that point I was itching to have some of this cheesecake. And let me tell you, I was not disappointed! It was simply delicious. Aaron really enjoyed it too (is there anything he doesn’t enjoy though?)

Cheesecake Recipe

Our first attempt at cheesecake did not come without some difficulties. The cheesecake cracked across the top, and parts of the sides browned a little more than other parts. We consulted with our cheesecake expert, Aaron’s mom, and she let us know what she thought happened. First of all, even though Marguerite’s instructions said so, Aaron’s mom thought it was a little too high of a temperature in the oven.  She would suggest a lower temperature for a longer length of time. She also thought we could have over beaten our batter, could have had some difficulties due to it being the inaugural run of our spring form pan, or it could have been due to using an electric oven instead of gas. Regardless, this cheesecake was delicious and we will be making it again, probably halving the crust so it’s not as thick. Hope you enjoy it too!

Cheesecake Recipe

Cheesecake Recipe
Print Recipe
Servings Prep Time
1 Cheesecake 45 minutes
Cook Time Passive Time
35 minutes 5 hours
Servings Prep Time
1 Cheesecake 45 minutes
Cook Time Passive Time
35 minutes 5 hours
Cheesecake Recipe
Print Recipe
Servings Prep Time
1 Cheesecake 45 minutes
Cook Time Passive Time
35 minutes 5 hours
Servings Prep Time
1 Cheesecake 45 minutes
Cook Time Passive Time
35 minutes 5 hours
Ingredients
Crust
Filling
Servings: Cheesecake
Instructions
Crust
  1. Mix graham cracker crumbs, chopped walnut and cinnamon. Add melted butter.
  2. Press into spring form pan.
Filling
  1. Combine all the filling ingredients except the sour cream. Mix until smooth.
  2. Add sour cream.
  3. Pour into crust.
Baking Instructions
  1. Bake at 375 degrees for 35 minutes.
  2. Let cool in the oven with the door open for one hour.
  3. Chill for at least four to five hours.
Share this Recipe
 
Powered byWP Ultimate Recipe

Peanut Butter Fudge

Peanut Butter Fudge

Aaron only has two weaknesses in the world: peanut butter and back scratches. While this blog can’t guarantee the latter, Marguerite’s Cookbook can come through when it comes to peanut butter. This light and airy peanut butter fudge recipe is a great change up from the typical fudge recipe, but more on that later.

Peanut Butter Fudge

This recipe is another guest post from one of Marguerite’s oldest friends. Florence Zieger was a fellow teacher, neighbor, and friend to Marguerite for years. They were the same age, and she lived to 97! Flo was another healthy and interesting woman, who drove, wore high heels regularly, and owned a business well into her nineties.  Here is what Flo had to say:

Peanut Butter Fudge

As with most of the recipes in Marguerite’s cookbook, there are very few empirical directions in the cooking and baking portion of the recipes. We gathered from the internet that around 2 & 1/2 minutes is the proper time to boil the sugar and milk. The only other change we made to the recipe was that we lined the pan with parchment paper instead of buttering the pan.

Peanut Butter Fudge

After making this recipe, Aaron wasn’t the only one loving peanut butter. I thought this peanut butter fudge was delicious!  It was light and airy, not heavy like most fudge recipes turn out. I found myself not being able to eat too much of it because it was so sweet. It was a huge hit with Aaron of course, and to keep him from eating it all, he took most of it into work. The fudge got rave reviews there as well. Looks like we will be making this one again soon!

Peanut Butter Fudge

Peanut Butter Fudge
Print Recipe
Servings Prep Time
1 9 x 13 pan 20 minutes
Passive Time
2 hours
Servings Prep Time
1 9 x 13 pan 20 minutes
Passive Time
2 hours
Peanut Butter Fudge
Print Recipe
Servings Prep Time
1 9 x 13 pan 20 minutes
Passive Time
2 hours
Servings Prep Time
1 9 x 13 pan 20 minutes
Passive Time
2 hours
Ingredients
Servings: 9 x 13 pan
Instructions
  1. Combine sugar and milk and bring to a boil over medium heat. Boil for two and a half minutes while stirring constantly. Remove from heat.
  2. Add vanilla, peanut butter, and marshmallow cream.
  3. Beat until creamy.
  4. Pour into pan.
  5. Refrigerate. Cut when cool.
Share this Recipe
 
Powered byWP Ultimate Recipe

Stuffed French Toast

Stuffed French Toast

 

I am not a fan of breakfast food. Ron Swanson, if he were a real person and not a character, would not like me. I generally find breakfast food to be way too heavy to consume that early in the morning and it makes me feel all kinds of sluggish. However, this stuffed french toast might inspire me to make an exception to my dislike of breakfast food.

Stuffed French Toast

Here is what Marguerite had to say:

Stuffed French Toast

It is very convenient that Marguerite wrote the dipping mixture in simple amounts so they can be multiplied for each serving you’re making.  While crushing the corn flakes was a little tedious, this whole recipe was simple to make.  Putting the layers of bread, cream cheese, jam, and corn flakes together took almost no time at all and then it was time for a delicious breakfast!

Stuffed French Toast

And a delicious breakfast it was!  Delicious and sweet, although sweet does not even begin to describe this stuffed french toast recipe. Seriously, it was like eating cake for breakfast.  I really enjoyed that the flavors of the french toast, the sweetness of the cream cheese and the jam, and the crunch of the corn flakes mixed together so well.

Stuffed French Toast

Aaron also really liked the stuffed french toast.  While he also thought they were sweet and were a nice combination of flavors, he enjoys sweet things more than I do.  He gobbled them up with his coffee and was very content afterwards.  If you would prefer a more simple french toast, you could just go for the plain dipped kind, it’s good on its own too!  Happy Breakfast-ing!

Stuffed French Toast

Stuffed French Toast
Print Recipe
Servings Prep Time
1 (2 slices of bread per serving) 10 minutes
Cook Time
10 minutes
Servings Prep Time
1 (2 slices of bread per serving) 10 minutes
Cook Time
10 minutes
Stuffed French Toast
Print Recipe
Servings Prep Time
1 (2 slices of bread per serving) 10 minutes
Cook Time
10 minutes
Servings Prep Time
1 (2 slices of bread per serving) 10 minutes
Cook Time
10 minutes
Ingredients
Servings: (2 slices of bread per serving)
Instructions
  1. Whisk egg, cream, vanilla, and sugar together to make dip mixture.
  2. Spread cream cheese on one slice of bread. Add Jam. Close Sandwich.
  3. Dip in mixture.
  4. Cover with crushed cornflakes.
  5. Put 1 Tbsp of butter on griddle. Put Sandwich on low heat. Brown and turn.
Share this Recipe
 
Powered byWP Ultimate Recipe

Zucchini Bread Recipe

Zucchini Bread

Zucchini + Bread is the way to a girl’s heart. More specifically Shannon’s heart. I love bread and zucchini dishes get me hyped up. Needless to say, I was excited for this recipe.
When we initially picked this, I browsed over it quickly and saw “bread” and “zucchini.” I actually thought we were making breaded/fried zucchini. Oops.

I was disappointed for a hot second, but then I got very excited to try something new.

Here is what Marguerite had to say:

Original Zucchini Bread

The best way to describe this bread is a flavor-packed, fluffy slice of deliciousness. Seriously, if you want an appetizer that’s rich and easy to make, try this zucchini bread.

Zucchini BreadNot only did we enjoy this zucchini bread, but we shared it twice with friends and family over the past month and it was a smash success both times.

Aaron took the leftovers of our first attempt to work and his co-workers raved. Then we hosted my parents and Aaron’s mom for dinner so that we could share some of the cool things Marguerite’s book has been teaching us. Again, the bread was a hit. The other dishes were also enjoyed, but more on those later.

Zucchini Bread

Our favorite thing about this bread was how easy it was to make and how moist it turned out. Based on our very limited cooking knowledge, we believed achieving moistness in bread to be a difficult thing to do. If that is the case, this zucchini bread recipe is the exception.

Zucchini Bread

As much as I love zucchini dishes, I actually felt like this was just a little too heavy on the zucchini flavor. Say what? I guess I was expecting more of a bread with a hint of zucchini, instead of the packed in flavor this bread delivers. It may just be a personal preference as well.

Aaron loved the consistency of the bread. Each time we made it, he was in charge of zucchini prep and felt chopping it then blending it was “tedious.” I think he just wanted to try it sooner…

Other than a somewhat laborious prep (if you have a food processor, this won’t be as much of an issue) this bread is very easy to make. Once you’ve got everything chopped up, it’s as simple as mixing and throwing it in the oven.

PinterestBread
Zucchini Bread
Print Recipe
Servings Prep Time
2 loaves 30 minutes
Cook Time
45-60 minutes
Servings Prep Time
2 loaves 30 minutes
Cook Time
45-60 minutes
Zucchini Bread
Print Recipe
Servings Prep Time
2 loaves 30 minutes
Cook Time
45-60 minutes
Servings Prep Time
2 loaves 30 minutes
Cook Time
45-60 minutes
Ingredients
Servings: loaves
Instructions
  1. Grate the zucchini to whatever thickness you'd like. For this, very fine works best.
  2. Beat eggs until light and foamy.
  3. Add oil, sugar, vanilla, and grated zucchini.
  4. Mix together dry ingredients and add to egg and zucchini mixture.
  5. Put in two greased loaf pans.
  6. Bake at 325 degrees for 45-60 minutes or until lightly browned. Test to see if done. Remove from pan at once and cool on rack.
Share this Recipe
 
Powered byWP Ultimate Recipe