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Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from The Scherbarth Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Orchard
Added: Saturday, January 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
2 cups sugar
1 cup olive oil
1 Tbsp. vanilla
2 cups grated zucchini
2 cups flour
1 tsp. lemon rind
1 tsp. cinnamon
1/4 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 cup chopped nuts

Directions:
Directions:
Beat eggs until light and fluffy. Add sugar, oil & vanilla and mix until thick. Add zucchini and stir thoroughly. Sift the flour, lemon rind, cinnamon, baking powder, baking soda and salt together and add and blend until smooth. Add chopped nuts. Pour into 2 greased and lined with waxpaper loaf pans and bake at 350 for 1 hour or until cake tester comes out clean.

Personal Notes:
Personal Notes:
This zucchini bread freezes well and makes wonderful gifts. This is from my Mom, Elvira Lange.

 

 

 

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