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This recipe for Italian Zucchini Bread is easy, you will love it and it’s a great way to use up zucchini overload from the garden. It is so good toasted with butter and a great bread with any meal. It also smells wonderful while cooking and keeps several days. Can be reheated in oven or microwave.
2 cups all-purpose flour
1 teaspoon white granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon oregano or Italian seasoning
1/2 teaspoon garlic powder
1 teaspoon dried minced onion flakes
1 cup buttermilk
1 stick butter or 8 tablespoons or 1/2 cup, melted
1 cup shredded zucchini, unpeeled
1 cup shredded mozzarella cheese
Whisk together in a large bowl the flour, sugar, baking soda, baking powder, salt, oregano, garlic powder and onion flakes. Add buttermilk, melted butter and eggs. Stir together using a spoon. Fold in shredded zucchini and mozzarella cheese. Spray a 9 x 5 bread pan with cooking spray. Bake in preheated 350 degree oven 55 to 60 minutes until center tests done. Remove from oven and let cool 10 to 12 minutes and remove from pan. Makes 1 loaf. Enjoy!
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