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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.

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


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

 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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