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Paganini's Pantry

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Zucchini Bread Recipe

 

2 eggs

1 cup granulated sugar

1 Tablespoon pure vanilla extract

3 teaspoons pumpkin pie spice

2 large zucchini (makes about 3 ½ cups of zucchini bits)

2/3 cup melted unsalted butter, room temperature

1/3 cup dried cranberries

1/3 cup chopped walnuts

1/3 cup semi-sweet chocolate chunks

2 teaspoons baking soda

½ teaspoon salt

3 cups All-purpose flour

 

Preheat oven to 350 degrees.   Butter a 9x9 square baking pan and set aside.

Wash zucchini and cut into large chunks.  Place chunks into a food processor and pulse until they become little bits.  Do not over process them or it they will turn into mush.

In a large mixing bowl whisk together eggs, sugar, vanilla, zucchini, and butter.    Sift together flour, pumpkin pie spice, baking soda, and salt.  Stir in dry ingredients into the bowl being careful not to have any pockets of unmixed flour but not over mixing it.   Place batter into prepared pan and allow to bake until a golden brown and toothpick inserted into the center of the bread comes out clean, approximately 40-50 minutes.

 

 

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