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Zucchini Bread Recipe

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

Added: Monday, October 8, 2007


3 C All-purpose flour
1 tsp Salt
1 tsp Baking soda
1 tsp Baking powder
3 tsp Ground cinnamon
3 eggs
1 C Vegetable oil
2 1/4 C White sugar
3 tsp Vanilla extract
2 C Grated zucchini
1 C Chopped walnuts

Grease and flour two loaf pans. Preheat oven to 325.

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Personal Notes:
Personal Notes:

* In place of 1 C Oil: use C oil & C applesauce
* Chocolate variation: Omit cinnamon; add 2 TBSP Cocoa & 1 C Chocolate chips.
* Crumb topping: Combine & add to top of loaf 15 minutes into baking
C Oats
C Brown sugar
C Flour
tsp Cinnamon
C Butter, softened




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