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Brenda's Zucchini Nut Bread Recipe

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This recipe for Brenda's Zucchini Nut Bread, by , is from The Berge Family 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!

Aislinn Berge


3 c. unsifted flour
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
tsp. baking powder
1 tbsp. grated lemon peel
2 c. grated unpeeled zucchini
1 c. finely chopped walnuts
1 c. raisins
2 c. sugar
1 c. salad oil
4 eggs

Preheat oven 350F. Grease well and flour two 9x5x3 inch loaf pans.

Sift flour with cinnamon, baking soda, salt, and baking powder into medium bowl. Combine lemon peel, grated zucchini, walnuts and raisins.

In a large mixing bowl, combine sugar, salad oil, and eggs with wooden spoon or electric mixer, beat until smooth.

Add sifted dry ingredients mixing until smooth. Add zucchini mixture, stir well until combined.

Pour batter into prepared pans, dividing evenly. Bake 55-60 mins or until tester in center comes out clean.

Let cool in pan 10 minutes. Remove from pan, cool completely on wire rack.

Number Of Servings:
Number Of Servings:
2 loaves




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