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Zucchini Bread Recipe

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

Linda Allen
Added: Monday, July 30, 2007


3 Eggs
2 cups sugar
1 cup oil
3 tsp. vanilla
2 1/4 cups coarsely grated raw zucchini (do not peel)
3 cups flour
1/2 tsp. baking power
2 tsp. soda
1 tsp. salt
3 tsp. cinnamon
16 oz. can crushed pineapple, drained (opt)
1 cup chopped nuts (opt)

Beat eggs until light & fluffy. Add sugar, oil & vanilla. Blend well. Stir in grated zucchini. Blend well.
Sift together dry ingredients and add to creamed mixture - blend well.
Fold in nuts and pineapple.
Pour into 2 or 3 greased and floured loaf pans.
Bake at 350 for 50-60 minutes or until toothpick comes out clean.
Note: this recipe might be enough for 3 pans. It is better if you do not fill pans more than 1/2 full.

This bread is good iced with Cream Cheese icing.




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