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Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from The Gotta be Yummy and Easy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannette Bechtel

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs, beaten
2 c. sugar
1 c. vegetable oil
2 t. vanilla
2 c. peeled, grated zucchini (peeling hides the fact that there is something green in the bread)
3 c. flour
1 t. baking soda
3 t. cinnamon
1 t. salt
1/4 t. baking powder
1 c. nuts (optional)

Directions:
Directions:
Mix all ingredients together until well blended. Pour into 2 greased loaf pans.

Bake at 325-350 (depending on loaf pans - glass=less temperature) for 60 minutes. Test with toothpick for doneness.

Take out of oven and let cool for 5 minutes before dumping out of pans onto wire racks to cool completely.

Personal Notes:
Personal Notes:
Can wrap the loaves with foil and Press-n-Seal (mark date and what it is) and put into freezer for later use.

 

 

 

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