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zucchini bread

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TasunkaWitko View Drop Down
aka The Gipper

Joined: 10 June 2003
Location: Chinook Montana
Status: Offline
Points: 14741
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    Posted: 20 September 2009 at 09:02
3 cups shredded zucchin (2-3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 tsp. vanilla
4 large eggs
3 cups all-purpose flour*
2 tsp. baking soda
1 tsp salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking powder
1/2 cup chopped nuts (optional)
1/2 cups raisins (optional)

1. move oven rack to low position so that tops of pans will be in center of oven. heat oven to 350 degrees. grease bottoms only of 2 loaf pans (8.5x4.5x2.5) or 1 loaf pan (9x5x3) with shortening.

2 mix zucchini, sugar, oil, vanilla and eggs in large bowl. stir in remaining ingredients except nuts and raisins. stir in nuts and raisins divide batter evenly between 2 pans.

3. bake 8-inch loaves 50-60 minutes, 9 inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. cool 10 minutes in pans on wire rack.

4. loosen sides of loaves from pans; remove from pans and place top side up on wire rack. cool completely, about 2 hours, before slicing. wrap tightly and store at room temperature up to four days, or refrigerate up to 10 days.

*if using self-rising flour, omit baking soda, salt and baking powder.
TasunkaWitko - Chinook, Montana

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