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This recipe for ZUCCHINI BREAD, by , is from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Billie T. Underwood
Added: Sunday, July 6, 2008


2 cups all-purpose flour
1/2 cup whole wheat flour
2 tsps. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 cup sugar
1 cup cooking oil
3 eggs
1/2 cup molasses
2 cups shredded zucchini
1 cup raisins
1 cup chopped walnuts

Combine flours, cinnamon, baking soda, baking powder, and salt in a mixing bowl. Set aside for later.

Beat sugar, oil, eggs, and molasses in another mixing bowl until well combined. Add flour mixture; stir just to combine mixture. Stir in zucchini, raisins, and nuts. Divide batter between two greased 8 by 4-by 2-inch loaf pans. Bake at 350 for 40 to 45 minutes. Cool for 10 minutes on a wire rack. Remove from pans; cool. Wrap and store overnight before slicing. Makes 2 loaves.




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