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Zucchini Bread

by

Yield: 2 loaves

Sharon Nichols, Wellington, Kansas–Wheat Festival, Wellington, Kansas

Ingredients:

  • 3 eggs
  • 2 cups sugar
  • 1 cup oil
  • 1 tablespoon vanilla extract
  • 2 cups grated zucchini
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/2 cup nuts, chopped
  • Cinnamon sugar

Instructions:

Preheat the oven to 350°F. Grease two 8-1/2x4-1/2-inch pans. In a large bowl, beat the eggs, sugar, oil, vanilla, and zucchini. Sift together the flour, baking soda, salt, cinnamon, and baking powder. Beat into the zucchini mixture. Stir in the nuts. Pour into the prepared pans and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from the pans and cool on wire racks. Sprinkle cinnamon sugar over the tops of the warm loaves.
Updated Friday, February 27th, 2009
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