Zucchini bread improv from The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread (page 41) by Kelly Fields and Kate Heddings

  • ground cinnamon
  • lemons
  • granulated sugar
  • zucchini
  • pecans
  • eggs
  • all-purpose flour
  • vegetable oil
  • spices of your choice
  • berries of your choice
  • canned crushed pineapple
  • EYB Comments

    Can substitute coarse cornmeal for a portion of all-purpose flour, carrots for a portion of zucchini, and orange zest for lemon zest. See recipe for berries and spices suggestions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute coarse cornmeal for a portion of all-purpose flour, carrots for a portion of zucchini, and orange zest for lemon zest. See recipe for berries and spices suggestions.

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