Muir Ranch

John Muir High School

Zucchini-Beet Bread

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Preheat oven to 325 degrees
Grease two 8 X4 inch bread pans

1 C All-Purpose Flour
2 C Whole-wheat flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon
3 eggs
1 C vegetable oil
2 1/4 C sugar
3 tsp. vanilla extract
1 medium zucchini, grated
2 beets, grated
1 tbsp. lemon juice (optional)

Sift dry ingredients together in a bowl. In a large bowl whisk eggs, oil, vanilla, and sugar.
Add sifted ingredients and stir until well mixed. Add grated zucchini and beets and fold into the mixture.
(I grated mine in a cuisinart–very easy). Pour batter into pans. Bake for 40-60 minutes for bread. Use a
toothpick to test that it’s done.

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