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Paula's Zucchini Bread Recipe

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

Lea O'Gorman


3 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
3 tsp cinnamon (or up to 1 T according to taste)
1 cup canola oil (or substitute 1 cup applesauce)
1.5 cups sugar
3 eggs
3 tsp vanilla
2 1/4 cups grated zucchini
Optional: nuts, raisins, dates or any dried fruit of your choice

Generously grease and flour 2 loaf pans (8"x4")
Preheat oven to 325F
Sift flour, salt, baking powder, baking soda and cinnamon into a bowl.
Beat eggs, oil, vanilla and sugar in a large bowl.
Add sifted ingredients to creamed mixture and beat well.
Stir in zucchini and optional ingredients until well blended.
Pour batter into greased and floured pans.
Bake 60 to 80 minutes until toothpick inserted into the center comes out clean.
Cool 15 minutes in the pans, then turn out onto platter or cooling rack.

Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Recipe may be doubled.
This freezes well.
Substituting applesauce for the canola oil will result in a less moist product.




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