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Zucchini Bread

August 11, 2011

This is a recipe of my grandma’s and it is written on an index card in her own handwriting, which I treasure dearly (and protect under a plastic cover!). Hers always tastes better than mine, why is that?

This makes 2 loaves so I always freeze one. There’s nothing better than pulling it out of the freezer and enjoying it a few hours later!


1 ½ cups sugar

1 cup vegetable oil

3 eggs

2 tsp vanilla

2 cups grated zucchini

3 ¼ cups flour

1 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

pinch of salt

Preheat oven to 325. In a large mixing bowl, mix sugar, oil, eggs and vanilla. Add zucchini. Slowly mix in cinnamon, baking powder and baking soda, then add the flour one cup at a time. Pour batter into two greased loaf pans and bake until a toothpick comes out clean, about 45 minutes. Let cool for 15 minutes before removing the bread from the pan.

*I always use loaf pans but you could make muffins as well.*

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