Zucchini Bread
Zucchini Bread is an moderately easy dinner. Made with 4 c. shredded zucchini (do not shred zucchini in blender), 3 c. all-purpose flour, 2 1/2 c. sugar, 1 1/4 c. vegetable oil and 4 eggs, beaten, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Heat oven to 325Β°.
Grease generously bottoms only of 2 loaf pans (9 x 5 x 3-inches).
Blend all ingredients on low speed one minute, scraping bowl constantly.
Beat on medium speed one minute.
Pour into pans.
Bake until wooden pick inserted in center comes out clean, 50 to 60 minutes.
Cool 10 minutes. Remove from pans.
Cool completely.
(If using self-rising flour, omit salt, baking soda and baking powder.)
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