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Cinnamon Zucchini Bread Recipe

Harvest season and we’ve all got zucchini coming out of our ears?
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Here’s a yummy Cinnamon Zucchini Bread recipe so you can have your favorite summer vegetable for breakfast and Shannon’s Cheesy Zucchini Rice for lunch. As a bonus, here’s a quick Teriyaki Pork Stir Fry recipe that includes [drum roll] Zucchini!!

So now your dinner is planned too!

Cinnamon Zucchini Bread Recipe

3 Eggs

1 Cup Vegetable Oil

2 Cups Sugar

2 Cups Grated Zucchini, peeled

3 teaspoons vanilla

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3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

3 teaspoons cinnamon

1 teaspoon nutmeg

1 Cup raisins (optional)

1 Cup chopped pecans or walnuts (optional)

Cinnamon Zucchini Bread Instructions

Preheat your oven to 325 degrees. Prep your zucchini by washing and peeling the squash. In a food processor, finely grate 2 cups of zucchini. In a large mixing bowl, beat oil and sugar. Add eggs, vanilla and then zucchini. Combine well. In a medium mixing bowl, sift together dry ingredients flour, salt, soda, baking powder, cinnamon, and nutmeg. Add to large mixing bowl in two batches and mix thoroughly. Fold in raisins and nuts by hand. Prepare two large loaf pans by spraying vegetable oil spray or greasing and flouring. Pour batter into pans and bake for 1 hour. Remove from oven and let cool.


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