Kooking with Ken

Zucchini Bread #1

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People joke about growing too many zucchini. Well this will use a 6 or 7 inch zucchini is a tasty way.

2 cups white flour
1 cup stone ground whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
2 cups sugar (or you can try to cut back on sugar)
1 cup vegetable oil
1 tablespoon vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts

  1. In a medium bowl, mix both flours, baking soda, baking powder, and cinnamon.
  2. In a large bowl, beat eggs.
  3. Add sugar, oil, and vanilla and mix well.
  4. Slowly add flour mixture to the liquid bowl and mix well.
  5. Stir in zucchini.
  6. Stir in nuts.
  7. Preheat oven 325 dF.
  8. Grease and flour two 4x8 inch baking pans.
  9. Pour batter into the two pans.
  10. Bake 40-60 minutes until a tested comes out clean.
  11. Remove from oven and set on a rake to cool for 20 minutes.
  12. Invert pans onto rack to free loaves.
  13. Allow to cool, enjoy. Will keep a few days without refrigeration but wrap to prevent drying.

Makes 2 loaves.

This page last updated: Friday, 23-Jun-2017 20:01:08 EDT
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This site maintained by Kenneth A. Larson.
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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...



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