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Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from In the Kitchen with Swann Keys , 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:  
Becky Bauer

Category:
Category:

Ingredients:  
Ingredients:  
4 cups of coarsely shredded zucchini
3 cups all-purpose flour
2 cups sugar (I use about 2 cups)
1 cups vegetable oil
4 eggs, beaten
1 tablespoon plus 1 teaspoon vanilla
1 tablespoon ground cinnamon
1 teaspoons salt
1 teaspoons baking soda
teaspoon baking powder
1 cup chopped nuts (optional)

Directions:
Directions:
Heat oven to 325 degrees. Grease generously bottoms only of 2 loaf pans, 9x5x3 inches. (I often use 3 smaller pans.) Blend all ingredients on low speed 1 minute, scraping bowl constantly. Beat on medium speed 1 minute. Pour into pans.
Bake until wooden pick inserted into the center comes out clean, 50 minutes to 1 hour. Cool 10 minutes; remove from pans. Cool completely.

Personal Notes:
Personal Notes:
An easy way to get some vegetables into the children or grandchildren.

 

 

 

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