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Zucchini Bread

Zucchini Bread is one of those late summer staples, but it’s not always easy to find a good recipe. I have been making this recipe since I was a teenager. I had a girlfriend that lived with her Grandma and they would grow their own vegetables, including zucchini, and this was her Grandma’s recipe, which I’ve tweaked on just a tad. Enjoy!

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Prep Time: 15 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour and 15 Minutes
Servings: 2 loafs

Ingredients:

  • 3 large eggs, lightly beaten
  • 2 cups granulated sugar
  • 3 tsp. vanilla extract
  • 1 cup vegetable oil
  • 1/2 cup milk
  • 3 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3 tsp. ground cinnamon
  • 2 cups grated zucchini
  • 1 cup chopped walnuts (optional)
  • 1 cups raisins (optional)

Instructions:

  1. Preheat oven to 350°F. Grease and flour 2 loaf pans and set aside.

  2. In a large mixing bowl combine eggs, sugar, vanilla, oil and milk.

  3. In another bowl combine flour, salt, baking powder, baking soda, and cinnamon. Add to wet ingredients just until moistened. Stir in zucchini, and if desired, walnuts and raisins. Pour into prepared loaf pans. Bake for about 1 hour, until toothpick inserted in the middle comes out clean.

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