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Mom's Zucchini Bread

Reviewed: Mar. 24, 2013
Very similar to my aunt's recipe, comes out really good. I drain some of the juice from the zucchini though so it isn't too watery. I never use the nuts personally. If you want to have more of a cake texture put both the flour and sugar at 2 cups, I also cook it at 350 and keep it to about 40-50 minutes. Make sure that you leave lots of space in the loaf tin or cup cake liners because when made right this will rise a lot.
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