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Zucchini Bread Recipe

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

Contributor:  
Contributor:  
Helen Meyer, TP Services, Bisso, CA
Added: Tuesday, September 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 c. oil
2 cups sugar
2 tsp vanilla
2 c. coarsely grated zucchini
1 8-ounce can crushed pineapple (well drained)
3 c. flour
2 tsp baking soda
1 tsp salt
tsp baking powder
1 tsp cinnamon
tsp nutmeg
1 c. finely chopped walnuts
1 c. currants

Directions:
Directions:
 Beat eggs; add oil, sugar and vanilla. Continue beating until thick and foamy.
 With spoon, stir in the grated zucchini and pineapple.
 Combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, walnuts and currants.
 Stir into zucchini mixture.
 Divide equally into two greased and floured loaf pans.
 Bake at 325 degrees approximately one hour. Test with toothpick.

Personal Notes:
Personal Notes:
This is the best zucchini bread, moist and delicious!

 

 

 

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