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Blue Ribbon Zucchini Nut Bread

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Ingredients

Adjust Servings:
3 cups sifted plain flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups sugar
1 cup cooking oil
1 tablespoon vanilla
2 cups grated unpared zucchini

Nutritional information

346
Calories
154 g
Calories From Fat
17.2 g
Total Fat
2.3 g
Saturated Fat
34.9 mg
Cholesterol
245.1 mg
Sodium
44.4 g
Carbs
1.2 g
Dietary Fiber
25.6 g
Sugars
4.4 g
Protein
92 g
Serving Size

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Blue Ribbon Zucchini Nut Bread

Features:
    Cuisine:

    I just wanted to say I made 4 loafs but second batch I added pineapple. Your recipe was delicious reminds me of my grandmother's recipe which I lost thank you

    • 100 min
    • Serves 16
    • Easy

    Ingredients

    Directions

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    Blue Ribbon Zucchini Nut Bread,This is the best Zucchini Nut Bread I have ever had and the only one I will make. It’s from “Country Fair Cookbook” All recipes in this book are Blue Ribbon winners from fairs around America prior to it’s publication in 1975. Wrap and refrigerate overnight to allow the flavor to mellow. I have also made this as muffins. Just lower the temperature. Now that I live in Australia I make this using the Aussie measuring cups and spoons and it turns out fine. I’ve also made it with half carrot and half zucchini. And other times I’ve used half wholewheat flour and half plain, just for a change and it works well too. My husband loves it and says it’s more like a cake then a bread since it’s so moist.,I just wanted to say I made 4 loafs but second batch I added pineapple. Your recipe was delicious reminds me of my grandmother’s recipe which I lost thank you,What do I need to change for high altitude baking


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    Steps

    1
    Done

    Preheat Oven to 350f (175c).

    2
    Done

    Sift Together Plain Flour, Cinnamon, Baking Soda, Salt and Baking Powder.

    3
    Done

    Beat Eggs Well.

    4
    Done

    Gradually Add Sugar and Oil, Beat Together Well.

    5
    Done

    Add Vanilla and Dry Ingredients from Above Blend Well.

    6
    Done

    Stir in the Zucchini.

    7
    Done

    Combine Walnuts and 1 Tsp of Flour, Stir This Into the Batter.

    8
    Done

    Pour Batter Between Two 2 Greased (use Baking Paper) 8 1/2" X 4 1/2" X 2 1/2" Loaf Tins.

    9
    Done

    Bake For 1 Hour or Till Tests Done (skewer Poked in the Middle Comes Out Clean).

    10
    Done

    Cool in Tins on Racks For 10 Minutes Before Removing from Tins, Cool on Racks.

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