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Zucchini Bread
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Recipe Created By: Robbie
Prep. Time:
1:20
Serves: 24 (2 loaves)

3 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 1/4 cups granulated sugar
1 cup vegetable oil
3 eggs
1 Tbls. vanilla extract
2 cups grated, un-peeled zucchini
1 cup chopped walnuts (optional)
1 cup golden raisins (optional)

Ingredients at Firehouse Pantry


-Sift together flour, cinnamon, pumpkin pie spice, salt, baking soda, and baking powder in a bowl; set aside.
-Beat together sugar, oil, eggs, and vanilla in a large bowl.
-Add dry ingredients to the creamed mixture and beat well.
-Stir in zucchini, nuts, and raisins.
-Pour batter into 2 greased loaf pans.
-Bake in a 325 degree oven for 40-60 minutes, or until toothpick inserted in center comes out clean.
-Cool in pan on rack for 20 minutes.
-Remove bread from pan, and completely cool.

Notes: Will keep in refrigerator for weeks and freezes well.

(1) Visitor Comment:

  • Made this last week and it's all gone already. It was very moist and packed with good stuff.

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