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Raisin Zucchini Bread


2 med. zucchini
2 c. sugar
1 c. oil
3 eggs, beaten
1 tbsp. vanilla extract
3 c. flour
1 tbsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 c. Del Monte seedless raisins
1 c. chopped walnuts


Finely shred zucchini, 2 cups, set aside. Cream sugar and oil. Add eggs, zucchini and vanilla. Mix well. Combine flour, cinnamon, salt, baking soda, baking powder and mix well. Add raisins and nuts to dry ingredients. Combine with zucchini mixture. Mix well. Pour into 2 greased and floured 9 x 5 inch pans (loaf pans). Bake at 350 degrees for 1 hour or until tests done. Let stand 10 minutes, turn out on wire rack to cool.

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