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Zucchini Bread

Submitted by: Jim Rochford

Customer Cooking Contest 2011



3 eggs, beaten well

1 cup canola oil

4 cups grated zucchini

3 teaspoons vanilla

3 cups flour (2 whole wheat, 1 white)

1 ¾ cup sugar

1 heaping teaspoon baking soda

½ heaping teaspoon baking powder

½ teaspoon salt

3 teaspoons cinnamon

½ cup wheat germ


Beat oil into beaten eggs

Add sugar and vanilla, then everything else.

Pour into two 9×5 loaf pans and bake for one hour at 325 degrees

Leave in pans (on cooling rack) for approximately 45 minutes (it will finish cooking)

Use fresh zucchini and fresh eggs for best results

Tastes best out of the fridge, toasted with raspberry or strawberry jam

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