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Mom's Zucchini Bread Popular Recipes

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Mom's Zucchini Bread

"Really, in reality right and wet- my children consume it as quickly as I can make it. Bread will freeze properly, and hold in refrigerator for weeks."

Ingredients :

3 cups all-reason flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon floor cinnamon
three eggs
1 cup vegetable oil
2 1/four cups white sugar
three teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Instructions :

Prep : 20M	Cook : 24M	Ready in : 1H40M

Grease and flour 8 x 4 inch pans. Preheat oven to 325 degrees F (a hundred sixty five degrees C). Watch Now
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Watch Now
Beat eggs, oil, vanilla, and sugar together in a big bowl. Add sifted elements to the creamed mixture, and beat nicely. Stir in zucchini and nuts until properly combined. Pour batter into organized pans. Watch Now
Bake for forty to 60 minutes, or until tester inserted in the center comes out smooth. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Watch Now

Notes :

Reynolds® Aluminum foil may be used to keep meals wet, prepare dinner it evenly, and make smooth-up less complicated.

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