Zucchini Bread

2 cups Grated raw zucchini
3 cups All-purpose flour
1 teaspoon Baking soda
1/4 teaspoon Baking powder
1 teaspoon Salt
3 teaspoons Ground cinnamon
1 cup Vegetable oil
3 Eggs, lightly beaten
2 cups Granulated sugar
2 teaspoons Vanilla extract
1 cup Chopped walnuts or pecans

Grate squash and set aside. Sift dry ingredients together and set aside.

Combine oil, eggs, sugar, squash and vanilla in a large mixing bowl and blend well. Stir in dry ingredients, mixing well, but do not beat. Add nuts and mix lightly. Spoon batter into 2 well-greased loafpans, Bundt pan, or muffin pans.

Bake at 325 degrees F for 1 1/2 hours or until done.

Yield: see above regarding pans

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Creative Cooking
Lydia Critchley

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