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Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from Delicious Home Cooking , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kelly Kershaw


2⅔ cups - sugar
⅔ cup - shortening
3 cups - shredded zucchini, shredded (about 2 medium)
⅔ cup - water
4 - eggs
3⅓ cups - all-purpose flour*
2 tsp. - baking soda
tsp. - baking powder
1 tsp. - salt
1 tsp. - ground cinnamon
1 tsp. - ground cloves
2 tsp. - vanilla
⅔ cup - coarsely chopped nuts

Preheat oven to 350 F. Grease bottoms only of two 9x5x3 inch loaf pans.

In a large bowl, cream together the sugar and shortening. Stir in zucchini, water, and eggs. Mix in flour, baking soda, salt, cinnamon, cloves, vanilla, and baking powder; stir in nuts. Pour into pans.

Bake until wooden tooth pick inserted in center comes out clean. Approximately 60 - 70 minutes.

Cool in pans for 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing.

*If using self-rising flour, omit baking soda, salt, and baking powder.




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