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Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from The Becker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cindy Ehlers

Category:
Category:

Ingredients:  
Ingredients:  
2 2/3 c. sugar
2/3 c. shortening
3 c. shredded zucchini
2/3 c. water
4 eggs
3 1/3 c. flour
2 t. baking soda
1 1/2 t. salt
1 t. cinnamon
1 t. cloves (optional)
2 t. vanilla
1/2 t. baking powder
2/3 c. coarsely chopped nuts
2/3 c. raisins

Directions:
Directions:
Heat oven to 350. Grease bottoms only of 2 loaf pans. Mix sugar and shortening in bowl. Stir in zucchini, water and eggs. Mix in flour, baking soda, salt, cinnamon, cloves, vanilla and baking powder; stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean, 60 to 70 minutes. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely.

Number Of Servings:
Number Of Servings:
2 loaves
Personal Notes:
Personal Notes:
Recipe can be halved.

 

 

 

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