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Sunday, July 28, 2013

Elle's Kitchen: Zucchini Bread

Yesterday Mr. Wonderful stopped at the local farm
stand to pick up a couple zucchinis to use in our
Vegetable Lasagna last night.  He picked out two of
the smallest ones but they still were big.
One zucchini yielded 5 cups of grated zucchini
and since we only need 2 cups for this recipe,
the remaining zucchini was bagged and frozen
for future breads.
3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
2 1/2 teas. vanilla
1/2 cup chopped nuts
3 cups flour
1 teas. salt
1/2 teas. baking powder
3 teas. cinnamon
Preheat oven to 350º  F.
Beat eggs, add oil, sugar, zucchini and
vanilla.  Set aside.
Combine dry ingredients.
Add dry ingredients to egg mix and blend.
Stir in the nuts.
Divide mixture between 2 greased loaf
pans.  I sprinkle a little sugar and cinnamon
on top.  Bake for 1 hour.
Cool on rack for 15 minutes.  Remove loaves
from pans and cool completely.

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