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Zucchini Bread PDF Print E-mail

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zucchinibread

Adapted from Kosher by Design: Picture Perfect Food for the Holidays & Every Day by Susie Fishbein

This recipe for Zucchini Bread is fabulouis at a brunch or when served with a hot bowl of zucchini soup.

Ingredients:

1 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup sugar
2 medium zucchini, unpeeled, grated
1/4 cup canola oil
1 large egg

Directions:

Preheat oven to 350 degrees.

Grease bottom and sides of 8 x 4 x 2–inch loaf pan.

In a medium bowl combine flour, cinnamon, baking soda. salt, and baking powder.

In a separate bowl combine sugar, zucchini, oil and egg. Stir. Add flour mixture to this. Stir until combined.

Pour into loaf pan. Bake 55-60 minutes. Cool 10 minutes, and turn out of pan.  Let cool on a rack.

Notes:

Yield: 16 servings

Recipes: Bread, Zucchini, Parve, Kosher

 

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