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Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from Westminster Church of God S.A.L.T. Ministry 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!

Theresa Wagner


3 c. all-purpose flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. baking powder
3/4 c. chopped nuts
3 eggs
2 c. sugar
1 c. oil
2 tsp. vanilla
1 can (8 oz.) pineapple with juice (undrained)*
2 c. zucchini*

May use squash in place of zucchini and peaches in place of pineapple. If using peaches, use 1/2 c. less sugar.

Preheat oven to 350. Grease 2 loaf pans.

In bowl, mix together the flour, baking soda, salt, cinnamon, baking powder and chopped nuts; set aside.
In mixer bowl, slightly beat eggs; add sugar, oil and vanilla; beat until creamy.
Stir in undrained pineapple and grated zucchini; add dry ingredients and stir until moist.
Pour into 2 greased loaf pans.
Bake in 350 oven for 1 hour or until done.
Cool 10 minutes in pans before turning out onto cooling racks.
May freeze loaves.

Number Of Servings:
Number Of Servings:
2 loaves




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