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- Zucchini and Nut-Raisin Bread
- 3 cups (700 ml) flour
- 2-1/2 cups (600 ml) sugar
- 2 cups (475 ml) grated zucchini
- 1 cup (225 ml) oil
- 1/2 cup (125 ml) raisins and/or nuts
- 3 tsp (15 ml) cinnamon
- 3 tsp (15 ml) vanilla
- 1 tsp (5 ml) baking soda
- 1 tsp (5 ml) salt
- 1/2 tsp (2 ml) baking powder
- 3 eggs
- Beat eggs together.
- Add in the oil, vanilla and sugar.
- Stir in the zucchini and mix well.
- Sift flour, baking soda, salt, baking powder and cinnamon together.
- Mix together well.
- Add in the raisins and the nuts.
- Place in two greased loaf pans.
- Bake for 1 hour at 325 degrees (175 C.).
- Note: Usually I never sift anything and I am generous with the cinnamon and the vanilla.
***Note: Won blue ribbbons at the Tehama county fair in Northern California.***
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