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Zucchini Bread

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Member since 2012

Serves | Prep Time | Cook Time


3 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon freshly ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 cups brown sugar
1 cup sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup milk
2 cups grated zucchini
1 teaspoon freshly squeezed lemon juice
1 teaspoon vanilla
1 cup chopped walnuts or chocolate chips

Preheat oven to 350 degrees.

In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.

In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.

Mix dry ingredients into wet, add nuts and fold in nuts and/or chips.

Pour into 2 standard glass loaf pans*. To prepare pans for baking, cut parchment paper to size and place in bottom of each pan and then spray entire pan with nonstick spray.

Bake for 1 hour, or until a tester comes out clean.

Let cool on wire rack for 10 minutes and then slide knife around edges of pan to loosen edges and turn out onto a wire rack to cool completely.

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