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Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from The Shade Family Cookbook Project, 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!

Marisa Shade by Emeril Lagasse


1/4 cup Butter, room temperature
1/4 cup Vegetable Oil
1 cup Light Brown Sugar
1 1/2 cups All- Purpose Flour
1 ts. Ground Cinnamon
Pinch Nutmeg
1/2 ts. Baking Soda
1 ts. Baking Powder
1/2 ts. Salt
1 Egg
1 cup finely shredded unpeeled Zucchini
1/2 cup toasted Walnut Pieces
1/2 ts. Lemon Zest, finely chopped

Heat oven to 350
Grease an 8 x 4 x 2" loaf pan with butter
With Electric mixer, combine Butter, Oil and Sugar. Cream the mixture until smooth.
In another bowl, Sift Flour, Cinnamon, Nutmeg, Baking Soda, Baking Powder and Salt, set aside.
Add Egg to the Creamed mixture and mix until incorporated.
Add the Flour Mixture, about 1/2 cup at a time until all is incorporated and batter is smooth.
Squeeze and drain Shredded Zucchini.
Fold Zucchini, Walnuts and Lemon Zest into batter
Pour batter into prepared pan and bake for 55-60 minutes, until skewer inserted in the center comes out clean.
Remove from the oven and cool for 10 minutes before serving.

Number Of Servings:
Number Of Servings:
1 loaf
Preparation Time:
Preparation Time:
20 prep time, 1 & 10 minutes cook time




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