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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Zucchini Bread Recipe

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This recipe for Zucchini Bread is from Bagnall Busy Bee's Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs
2 c. sugar
1 c. oil
1 tsp. vanilla
2 c. washed, shredded, unpared zucchini well packed
1 1/2 c. flour
1 c. whole wheat flour
1/2 c. wheat germ (or ground flax, have neither substitute flour)
1 tsp. salt
2 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. baking powder
1/2 c. chopped nuts or chocolate chips
Directions:
Directions:
Beat together eggs, oil, sugar, vanilla and zucchini.

Then with beaters on low , add all remaining ingredients as you measure them.

Batter will be quite thin.

Wax paper line 2 loaf pans and use cooking spray (such as 'Pam') onto wax paper.

Divide batter into 2 pans and bake at 325 for 1 hour.

Turn out on racks and peel off wax paper carefully once cooled.

Enjoy.
Number Of Servings:
Number Of Servings:
2 Regular size loafs
Preparation Time:
Preparation Time:
1.25 hours
Personal Notes:
Personal Notes:
***This recipe came from Grandma Shanks, and is a favourite***

 

 

 

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