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Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from The Scott 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:  
Johana Scott

Category:
Category:

Ingredients:  
Ingredients:  
3 cups shredded zucchini (2 medium)
2 2/3 cups sugar
2/3 cup shortening
2 teaspoons vanilla
4 eggs
3 1/3 cups Gold Medal™ all-purpose flour
2/3 cups water
2/3 cup coarsely chopped nuts
2 teaspoons baking soda
1 1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1 teaspoon ground cloves

Directions:
Directions:
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 3 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 2 loaf pan 9x5x3 inches, with shortening or cooking spray.

Stir together sugar and shortening. Add water, zucchini, vanilla and eggs to mixture. Stir in remaining ingredients. Pour into pans.

Bake 8-inch loaves 40 to 50 minutes, 9-inch loaf 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

 

 

 

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