Colón Family Cookbook

Tonight I was eating a piece of my Zucchini Bread that I just love and could eat the whole loaf myself and I remembered that I wanted to send the recipe for the Family Cookbook. I think it's delicious. Sometime ago I made it to take to church for some activity we had, and everyone liked it, so to those members of the family that haven't tasted my Zucchini Bread yet I would say, "try it, you'll like it". So here it is:

Desserts: Titi Ruthy's Zucchini Bread
Name Ingredients
  • 3 Eggs
  • 2 Cups Sugar
  • 1 Cup Veg. Oil (I use Crisco Oil)
  • 1 Tbsp. Vanilla
  • 2 Cups Flour
  • 2 Cups Grated Zucchini, drain
  • ¼ Tps. Baking Powder
  • 2 Tps. Baking Soda
  • 1 Tbsp. Cinnamon
  • 1 Tps. Salt
  • 1 Cup Raisins
  • 1 Cup Chopped Walnuts


  1. Beat eggs until frothy. Beat in sugar, oil and vanilla. Continue beating
    mixture until thick and lemon colored.
  2. Stir in loosely packed grated zucchini and the flour sifted with cinnamon, baking soda, salt and baking power.
  3. Stir in raisins and nuts and mix in batter. Pour into two oiled and floured (8 x
    4½ x 3) loaf pans and bake in a preheated oven at 350º degrees for 1 hour.
  4. Loaves are done when a toothpick inserted in center comes out clean and dry.
    Let cool in pans 10 minutes; invert on rack to finish cooling. ENJOY!

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Last updated: March 13, 1998
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