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Zucchini Bread Recipe

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

Contributor:  
Contributor:  
Judy Boettcher
Added: Saturday, October 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups flour
2 tsp cinnamon
1 tsp pumkin spice
1 tsp salt
1 tsp soda
1 tsp baking powder
2 1/4 cup sugar
1 cup oil
3 eggs
1 Tbsp vanilla
2 cup grated unpeeled zucchini
1 cup chopped walnut
1 cup golden raisins (optional)

Directions:
Directions:
1. Sift first 6 ingrdients set aside
2. Beat sugar, oil, eggs, and vanilla in large bowl.
3. Add dry ingredients to cream mixture.
4. Stir zucchini, nuts and raisins into mixture.
5. Pour patter into 2 greased loaf pans sprayed with pam.
6. Bake at 325 for 40 -60 minutes or until toothpich comes out clean.
7. Cool in pan for 20 minute and remove bread from pans and completly cool.

Personal Notes:
Personal Notes:
This is delicious. It will keep in the frig for several weeks and freezes well if it last that long.

 

 

 

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