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Zucchini Bread Recipe

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

Gaynor Beiler
Added: Sunday, September 25, 2005


3 c. shredded zucchini (3 medium)
4 c. flour
1 c. plus 2 T. sugar, divided
1/2 c. chopped toasted walnuts
1/4 c. brown sugar
5 tsp. baking powder
1 T. lemon zest
1 1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 c. skim milk
6 T. oil
2 tsp. vanilla
2 eggs

Preheat oven to 350F.
Press zucchini on several layers of paper towels to squeeze out almost all of the moisture. Set aside.
Combine flour, 1 c. sugar and next 7 ingredients (walnuts through nutmeg) in a large bowl and make a well.
Combine milk, oil, vanilla and eggs., whisk. Add zucchini and stir. Add to flour mixture and stir until just moist. Divide evenly between 2 8 X 4 greased loaf pans. Sprinkle with 1 T. sugar.
Bake 1 hour 10 minutes.
Cool in pans 10 minutes and turn out to cool further.

Number Of Servings:
Number Of Servings:
2 8 X 4 loaves
Personal Notes:
Personal Notes:
This is lower in fat than many recipes for zucchini bread and very tasty and moist.




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