Zucchini Bread Recipe
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 This recipe for Zucchini Bread, by Patty Roylance, is from At The Roylance's Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Patty Roylance
Added: Sunday, November 18, 2007
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Category: |
Category: |
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Ingredients: |
Ingredients: Sift together:
1 3/4 c flour (Merisa uses whole wheat flour)
3/4 teas baking powder
1 1/2 teas cinnamon
1/4 teas allspice
1/2 teas baking soda
1/4 teas salt
Beat together:
2 eggs
1 c sugar
1 1/2 teas vanilla
1/2 c oil
Add:
2 c grated zucchini
1 1/2 c chopped walnuts
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Directions: |
Directions:Mix in sifted flour mixture to the other ingredients. Grease a large loaf pan, then line with waxed or parchment paper. Pour in mixture, bake 350 degrees for 60-70 min. Toothpick should come out clean. Let cool 10 min. Then remove from pan. Peel off waxed paper. If you like a soft crust butter the top while hot. |
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Personal
Notes: |
Personal
Notes: This recipe, Lynn Wilton and I perfected when we were in the baking mode. At that time we would try all sorts of canning and baking. This is really good.
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