1. Grease two 8x4 inch pans. Preheat oven to 325 degrees.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 50-60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
I always make one 8x4 inch loaf and 12 muffins, I just bake the muffins for 15-20 min. If you don't want to add the lesser flours, use whole wheat instead.
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|Serving Size: 1 Serving (76g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 203 (75%)|
|Amt Per Serving||% DV|
|Total Fat 22.6g||30 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 90.7mg||28 %|
|Sodium 167.8mg||6 %|
|Potassium 143mg||4 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 10.8g|
|Protein 5.7g||8 %|
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Calories per serving: 270
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