mom's zucchini bread
(1 rating)
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This makes a wonderful, moist bread that ships well. Make it in big loaves, small loaves, or cupcakes.
(1 rating)
yield
2 loaves
prep time
30 Min
cook time
55 Min
Ingredients For mom's zucchini bread
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4eggs
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2 cgranulated sugar
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1 cvegetable oil
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1 tspvanilla
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3 1/2 cunsifted all-purpose flour
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1 1/2 tspbaking soda
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3/4 tspbaking powder
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1 1/2 tspsalt
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1 tspground cinnamon
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2 cgrated zucchini
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1 ccoursely chopped walnuts
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1 craisins (optional)
How To Make mom's zucchini bread
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1Preheat oven to 350 degrees F
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2Beat eggs until lemony in color.
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3Add sugar, oil, and vanilla and continue to beat until smooth.
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4Combine flour, baking soda, baking powder, salt and cinnamon.
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5Continue beating and add dry ingredients and zucchini, alternating a third of each at a time. Mix well.
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6Fold in nuts and raisins (if being used).
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7Grease and lightly flour two 9"x5"x3" loaf pans and divide the batter between the pans.
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8Bake 55-60 minutes. If raisin are used, baking may take 5 minutes longer.
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9Partially cool in the pan and then turn out onto a rack to continue cooling.
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10Wrap and store in the refrigerator. May be frozen for up to 6 months.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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