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LOCATION: Recipes >> Breads Quick >> Zucchini 29

Print this Recipe    Zucchini 29

Zucchini Bread
Yield: 24 Servings

3 c zucchini shredded (about 3)
4 c all purpose flour
1 c plus 2 tablespoons sugar
1/2 c walnuts, chopped and toasted
1/4 c brown sugar packed
5 ts baking powder
1 tb lemon rind grated
1 1/2 ts cinnamon
1/2 ts salt
1/4 ts nutmeg
1 1/2 c skim milk
6 tb vegetable oil
2 ts vanilla extract
2 eggs

Preheat oven to 350F.

Press zucchini on several layers of paper towels. Cover with
additional paper towels and set aside. This is to absorb excess
moisture.

Combine flour, 1C sugar, walnuts and next 6 ingredients (walnuts
through nutmeg) in a large bowl, make a well in the center of the
mixture. Combine milk, oil, vanilla and eggs in a bowl, stir with
a whisk. Add zucchini and stir. Add to flour mixture, stir just
until moist. Divide batter evenly between 2 8x4 inch loaf pans
coated with non-stick cooking spray. Sprinkle each with 1 tablespoon
sugar.

Bake at 350F for one hour and ten minutes or until a wooden pick
inserted in center comes out clean. Cool 5 minutes in pans on a
wire rack, remove from pans and cool completely on rack.

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