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Zucchini Bread Recipe

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

Janice Gagnon - Administration
Added: Monday, October 5, 2009


3 eggs
1 c. vegetable oil
2 c. sugar
2 c. grated zucchini
2 tsp. vanilla extract
3 c. all purpose flour
3 tsp. ground cinnamon
1 tsp. baking soda
tsp. baking powder
1 tsp. salt
c. chopped walnuts (if desired)

Preheat oven to 325F. Grease and flour two 8x4 loaf pans. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, baking soda, baking powder, salt and nuts. Stir into the egg mixture. Divide batter into prepared pans. Bake for 60-70 minutes.




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