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Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from The Bethany Fern Nell Family Cookbook , 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:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
2 c. sugar
1 c. oil
2 c. grated zucchini
3 tsp vanilla
1 tsp salt
tsp nutmeg
3 c. flour
1 tsp soda
tsp baking powder
1 tsp cinnamon
1 c. water
Chopped nuts if desired

Directions:
Directions:
Beat 3 eggs for 3 minutes until light and fluffy. Add the rest of the ingredients in the order given. Mix well scraping sides of bowl. Pour into 2 (9x5inch) loaf pans. Bake at 350 for 1 hours.

Personal Notes:
Personal Notes:
Another recipe from the Christ Lutheran Church Cookbook Jan Dedrick gave me for a wedding shower gift. Jan was my babysitter growing up and her husband Hank was my junior high band director. Both of them will always have a special place in my heart! I dated this recipe September 13, 1996 and it says I used zucchini from the Monterey Farmers Market. I was pregnant with Amelia and pushing Jackson in a stroller around that fabulous outdoor market. #montereymemories!

 

 

 

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