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Zucchini Bread with Walnuts

September 6, 2012

From The Feast Nearby, by Robin Mather

Ingredients:

  • 3 c. flour
  • 1 TB ground cinnamon
  • 1 tsp. grated nutmeg
  • ½ tsp. ground cloves
  • ½ tsp. salt
  • 3 eggs
  • ½ c. vegetable oil
  • ½ c. milk
  • 2 ¼ c. sugar
  • 1 TB vanilla extract
  • 2 c. zucchini, grated
  • 1 c. chopped walnuts or pecans

 

Directions:

  • Preheat oven to 325° . Grease 2 (9″ x 5″) loaf pans and dust with flour.
  • Sift flour, cinnamon, nutmeg, cloves and salt into a bowl.
  • Beat eggs, oil, milk, sugar and vanilla in a large bowl until combined. Add flour mixture to egg mixture and stir to combine thoroughly. Stir in zucchini and nuts. Pour into prepared pans.
  • Bake 45 to 60 minutes, until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack 20 minutes. Remove from pans and cool completely before slicing.

Makes 2 loaves, 10 slices each.

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