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Zucchine Bread Recipe

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This recipe for Zucchine Bread, by , is from The Miles 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!

Contributor:  
Contributor:  
Dixie Miles

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 cups all purpose flour
1 teasp cinnamon
1/2 teasp soda
1/3 teasp salt
3/4 teasp baking powder
1/2 teasp nutmeg
1 cup sugar
1 cup finely shredded unpeeled zucchini
1/4 cup cooking oil
1 egg
1/4 teasp shredded lemon peel
1/2 cup chopped nuts

Directions:
Directions:
In a mixing bowl combine flour, cinamon, baking soda, salt, baking powder and nutmeg. In another mixing bowl combine sugar, zucchini, oil, egg and lemon peel; mix well. Add flour mixture and stir just till combined. Stir in nuts.

Pour batter into a greased 8x4x2" loaf pan. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near center comes out clean.

Cool or a wire rack. Wrap and store overnight before slicing.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Apple Bread::: Prepare as above except substitute 1 cup finely grated peeled apple for the zucchini.

Carrot & Pineapple bread:: Prepare as above except omit zucchini. Drain one 8-1/4 oz can crushed pineapple reserving 2 tablespoons juice. Stir drained pineapple, reserved juice and 1/2 cup finely shredded carrot into the sugar mixture.

 

 

 

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