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Zucchini Bread

Mom's Zucchini Bread 

I love love love Zucchini Bread!

 Zucchini Bread

  • Prep
  • Cook
  • Ready In

Recipe By:v monte
"Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks."

Ingredients

  • 3 cups all-purpose flour  (GF flour mix)
  • 1 teaspoon salt (Kosher salt)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs

  • 1 cup vegetable oil (I use olive oil or sunflower oil)
  • 2 1/4 cups white sugar (raw sugar)
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts (Optional, you can use almonds or no nuts at all)
  • I like to put raisins in my Zucchini Bread

Directions

  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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