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Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from The Carpenter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Agnus Carpenter Kolb


3 eggs
1 cup vegetable oil
1 cups sugar
3 medium zucchini, grated and well drained (2 cups)
2 teaspoons vanilla
2 cups sifted flour
teaspoon baking powder
2 teaspoons baking soda
3 teaspoons cinnamon
1 teaspoon salt
1 cup raisins
1 cup chopped walnuts

Beat eggs lightly in a large bowl. Stir in oil, sugar, vanilla and zucchini. Sift flour, baking powder, baking soda, cinnamon and salt. Combine with zucchini mixture. Stir in nuts and raisins. Spoon batter into 2 well greased 8x5x3" loaf pans. Bake in moderate oven (375) for 1 hour or until centers spring back. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely. If using lower temperature, 350, line pans with wax paper and it won't brown too fast.




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