Zucchini Bread

Modified from The Martha Stewart Cookbook, 1995

Combine

zucchini bread

  • 3 1/2 Cups granulated sugar
  • 6 whole eggs
  • 4 t vanilla extract
  • 1 1/4 cup vegetable oil
  • 1/4 cup kefir milk

In a separate bowl combine

  • 6 cups flour
  • 2 t baking soda
  • 1/2 t baking powder
  • 2 T ground cinnamon  
  • 1/2 t ground nutmeg

Add 6 cups grated unpeeled zucchini with the dry ingredients to coat.  Add in the wet ingredients and mix to bend.

Bake for 60 minutes at 350°.

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This entry was posted in 2011, August 2011, Baking. Bookmark the permalink.

One Response to Zucchini Bread

  1. Pingback: August 10 – Summer Vacation Day 53/70 | Beavercreek Backyard Farm

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