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Zucchini Bread recipe

Zucchini Bread recipe

Really, really good and moist – kids eat it as quickly as I can make it. Bread will freeze well, and keep in the refrigerator for weeks.


– 3 cups of all-purpose flour
– 1 teaspoon salt
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1 tablespoon ground cinnamon
– 3 eggs
– 1 cup vegetable oil
– 2 ¼ cups white sugar
– 3 teaspoons vanilla extract
– 2 cups grated zucchini
– 1 cup chopped walnuts

Directions / Instructions

Step 1

Grease and flour two 8 x 4-inch pans. Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Step 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.

Step 4

Bake for 40 to 60 minutes, or until the tester inserted in the centre comes out clean. Cool in pan on rack for 20 minutes. Remove bread from the pan, and completely cool.

Nutrition Facts

Per Serving: 255 calories; protein 3.3g; carbohydrates 32.1g; fat 13.1g; cholesterol 23.3mg; sodium 179.8mg.

source – cooking365coza

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