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Zucchini Bread

This zucchini bread recipe makes 2 loaves of bread. When you have surplus zucchini, shred and freeze in 1-cup portions for zucchini bread any time of the year. Ingredients:

  • 3 large eggs
  • 1 cup canola oil
  • 2 cups shredded raw zucchini
  • 1 3/4 cups sugar
  • 1/4 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 1 cup chopped nuts
  • 2 cups flour

Instructions:



Preheat the oven to 350°. Grease and flour two loaf pans.

Put zucchini in strainer and press or squeeze out excess liquid. In a mixing bowl, beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together with a wooden spoon. Add the drained zucchini. Mix well and spoon into the prepared loaf pans.
Bake for about 1 hour, until a toothpick inserted in the center comes out clean.

Serves 24

Calories per serving: 219
Fat per serving: 12.9g



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