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Zucchinni Bread Recipe

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

Contributor:  
Contributor:  
Connie Roark
Added: Saturday, October 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 C White Sugar
1 C Brown Sugar
1 C Oil
3 Eggs, beaten
4 C Grated Zucchinni
1 t Vanilla
3 C Flour
1 t Salt
3 t Cinnamon
1 t Baking Soda
1 t Baking Powder
1 C Chopped Nuts
1 C Quick Oatmeal

Directions:
Directions:
Sift dry ingredients and set aside. Blend remaining ingredients, beat well and add dry ingredients. Pour into 2 well greased loaf pans and bake for 1 1/4 hour at 325. I always place wax paper on the bottom of my loaf pans and spray Pam on the sides.

Number Of Servings:
Number Of Servings:
2 Loaves
Personal Notes:
Personal Notes:
Store in freezer. If you wish, add a 12 oz bag of milk chocolate chips to the recipe before baking. YUM

 

 

 

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