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Zucchini Bread II Recipe

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This recipe for Zucchini Bread II, by , is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, October 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. salad oil
3 eggs
2 c. sugar
2 c. grated zucchini (unpeeled)
2 t. vanilla
3 c. flour
1 t. soda
1/4 t. baking powder
1 t. salt
1 1/2 t. cinnamon
1/2 c. chopped nuts (opt) w/ 1 t. flour

Directions:
Directions:
Mix first 5 ingredients in a large bowl. Stir together dry ingredients and add to bowl. Add nuts. Pour batter into 2 greased loaf pans. Bake at 350 for 1 hour or until loaves test done. Cool for 10 minutes in pans and then remove from pans. Cool thoroughly. Wrap in plastic and allow loaves to mellow for 24 hours. This bread freezes well.

Personal Notes:
Personal Notes:
The worst part about this bread is the waiting 24 hours to eat it! But, it's worth the wait. I don't know why the nuts have to be mixed with the flour.

 

 

 

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