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Easy Zucchini Bread


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baked Zucchini Bread on rackZucchini is exploding in gardens and supermarkets. Take advantage of this and make this delicious bread. I reduced the sugar by half and substituted Splenda, and left out the nuts due to allergies in the family.

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Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 80 minutes

Yield: 1 loaf

Ingredients:

ingredients
 

Steps:

  1. Preheat oven to 350 F. Grease bottom and sides of a loaf pan.
  2. Press out some of the zucchini liquid to avoid a runny batter.
  3. grated Zucchini
     
  4. In medium mixing bowl combine flour, cinnamon, baking soda, baking powder, salt and nutmeg. Make a well in center of dry mixture and set aside.
  5. dry ingredients in bowl
     
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  6. In another medium mixing bowl combine eggs, sugar, zucchini, oil and lemon peel. Add zucchini mixture all at once to dry mixture. Stir until moistened batter will be lumpy do not over mix. Fold in nuts.
  7. Zucchini & wet ingredients
     
    mixing wet & dry ingredients
     
  8. Spoon batter into prepared pan. Bake 55 to 60 minutes or until cake tester comes out clean.
  9. batter in Bread pan
     
  10. Cool in pan on wire rack for 10 minutes, remove from pan.
  11. baked Zucchini Bread
     
  12. Cool completely on wire rack.
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