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My Kid's Favorite Zucchini Bread You Have To Try

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My Kid's Favorite Zucchini Bread

"This recipe is delicious, moist and a great way to deplete all the zucchini that your lawn produces. Enjoy! Shred the zucchini first and allow it take a seat in a colander to empty at the same time as putting the opposite ingredients together. I use very huge zucchini from my garden and reduce out all the seeds. Use left over shredded zucchini to make fritters. Optional additions include pecans, walnuts, dried cherries, raisins, or chocolate chips."

Ingredients :

  • 1 half cups entire wheat flour
  • 1 3/four cups all-motive flour
  • 1 teaspoon floor nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 cup white sugar
  • 1 cup mild brown sugar
  • 1 tablespoon vanilla extract
  • 4 eggs, lightly overwhelmed
  • 1 cup vegetable oil
  • 1 tablespoon lemon juice
  • three cups shredded zucchini, squeezed dry

Instructions :

Prep : 30M Cook : 24M Ready in : 1H45M
  • Preheat an oven to 325 degrees F (165 stages C).
  • Mix the entire wheat flour, all-motive flour, nutmeg, cinnamon, salt, baking soda, white sugar, and mild brown sugar together in a large bowl. Fold the vanilla extract, eggs, vegetable oil, lemon juice, and zucchini into the flour combination one component at a time with a rubber spatula; divide the mixture among 2 loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 mins before getting rid of to chill completely on a twine rack.

Notes :

  • Reynolds® Aluminum foil can be used to keep meals moist, prepare dinner it lightly, and make easy-up less difficult.

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