Zucchini Bread

Zucchini Bread
 
Recipe from Cooking Jewish: 532 Great Recipes from the Rabinowitz Family by Judy Bart Kancigor

Notes: My mom gave this book to us as a gift this year, and this is the first item I tried. This recipe, attributed to Tracey Barrett (the daughter-in-law of the author), featured pineapple, nuts and raisins, all things that I like in a carrot cake. To please Dr. S, I made the recommended substitution of chocolate chips for raisins. Not a bad quick bread, and a good way to use up about 2 cups of zucchini.

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