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Zucchini Bread Recipe

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

Lynn Roth
Added: Thursday, May 8, 2008


3 eggs
1/2 cup vegetable oil and 1/2 cup applesauce
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 tsp nutmeg

Crunch topping
1 cup brown sugar
1 cup all purpose flour
2 T butter or margarine
2 tsp cinnamon

Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
In a large bowl, beat eggs until light and frothy. Mix in oil and applesauce and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt ; stir into the egg mixture. Divide batter into prepared pans. Sprinkle topping on the unbaked loaves.
Bake for 60 to 70 minutes, or until done.

Personal Notes:
Personal Notes:
I raise a lot of zuccinni every summer and I grate it and bag in 2 cup bags and freeze it. I always have zuccinni on hand year round.You are gonna love this recipe.




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