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Zucchini Bread - Zucchini Nut Bread
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Serves/Makes:2 loaves

  • 3 eggs
  • 1-1/2 cups (350 ml) sugar
  • 3 cups (700 ml) all-purpose flour
  • 1 cup (225 ml) vegetable oil
  • 1 tsp (5 ml). salt
  • 1 tsp (5 ml). vanilla
  • 1 tsp (5 ml). lemon juice
  • 1-1/2 tbsp (20 ml). cinnamon
  • 2 tsp (10 ml). baking powder
  • 1 tsp (5 ml). baking soda
  • 1/2 cup (125 ml) raisins
  • 1/2 cup (125 ml) chopped walnuts
  • 1-1/2 cups (350 ml) shredded zucchini
  • Combine eggs, sugar, flour, oil, salt, vanilla, lemon juice, cinnamon, baking powder, baking soda, raisins, walnuts, and zucchini in food processor and blend, pulsing off and on, until mixed.
  • Fill 2 (9 inch) lightly greased and floured layer cake pans and bake at 350 degrees (175 C.) 30 minutes until done.
  • Serve warm cut in wedges.
I made this with my Kindergarten class and it convinced all of them that zucchini is a vegetable that is not only edible but delicious!

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