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Jenae's Zucchini Bread Recipe

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

Jenae Wolfe Holtzhafer (Olive's Lineage)
Added: Thursday, July 2, 2009


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 (optional)

Grease and flour two 8 x 4 inch loaf pans. Preheat oven to 325 degrees F 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. Freezes well!




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