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CSA eats! zucchini starring in Zucchini Bread

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Zucchini Bread modified from Paula Deen
3 1/4 cups all-purpose flour (I used 1 cup whole wheat, the rest APF)
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar (I used 2 cups)
1 cup vegetable oil (I used 1 cup apple sauce instead)
4 eggs, beaten
1/3 cup water
2 cups grated zucchini (I had a bit more)
1 teaspoon lemon juice (omitted)
1 cup chopped walnuts or pecans (totally forgot, and I had the walnuts)

Preheat oven to 350 degrees F. 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 wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.


One response »

  1. My mouth is watering just from reading the zucchini bread recipe.


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