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Zucchini Bread

August 22, 2014

zucchini_bread

4 cups coarsely shredded zucchini (see note)
3 cups all-purpose flour*
2 1/2 cups sugar
1 1/4 cups vegetable oil
4 eggs beaten
1 tablespoon plus 1 teaspoon vanilla
1 tablespoon ground cinnamon
1 1/2 teaspoon salt
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup chopped nuts (optional)

Heat oven to 325°. Grease generously bottoms only of 2 loaf pans, 9 x5x3 inches. Blend all ingredients on low speed 1 minute. Scraping bowl constantly. Beat on medium speed 1 minute. Pour into pans. Bake until wooden pick inserted in center comes out clean, 50 minutes to 1 hour. Cool 10 minutes, remove from pans. Cool completely. 2 LOAVES.

*If using self-rising flour, omit salt, baking soda, and baking powder.

Note: Do not shred zucchini in blender.


©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

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2 Comments leave one →
  1. September 2, 2014 11:50 pm

    This is kinda meta. I’m eating a slice of my wife’s zucchini bread when I find this recipe…

  2. Dawn permalink
    September 20, 2015 7:59 pm

    Thank you for posting this recipe. I had Betty Crocker Cards and this was one of my favorites. I do not rememeber what became of them but my husband and friends were sad that I no longer made the bread because I could not remember the recipe. Again thank you. I will be making this again.

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