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Zucchini Bread Recipe

Zucchinni Bread Hot

3 large
2 cups
1 cup
3 cups
1/2 teaspoon
3/4 teaspoon
1/4 teaspoon
1 teaspoon
1 teaspoon
1 tablespoon
2 cups
1 tablespoon
1 cup
baking powder
baking soda
zucchini, peeled and grated
nuts, chopped
non stick cooking spray

Oven Temp: 350°
Recipe Cooking Time: 1 hour
Pan Type: 2 – 9 x 5" bread loaf pans

Zucchini Bread Recipe Directions

Preheat Oven.

Cream the eggs, sugar and oil in mixer bowl. Add the flour, baking powder, nutmeg, cloves, salt, baking soda and cinnamon. Mix well, then add the zucchini, vanilla and nuts, mix together well. Spray bread pans with non stick pan spray. Pour zucchini bread mixture into pans and bake. When done cooking, remove hot zucchini bread to a wire rack to cool.

Note: When your garden is in full bloom and you just don't know what to do with the left over zucchini, make up this zucchini bread recipe and freeze it. Thawing out zucchini bread is fast and easy for those surprise guests.

Recipe Yields: 2 bread loaves

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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