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Zucchini Bread 2

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3 cups all-purpose flour
2 cups unpeeled zucchini, coarsely grated
1 cup raisins, chopped if desired
1 cup walnuts, chopped
1-1/2 cups sugar
1 teaspoon cloves
1/2 teaspoon salt
1 teaspoon nutmeg
1 tablespoon cinnamon
1/2 teaspoon ginger
1 teaspoon baking powder


Combine separately:

3 eggs
1 cup vegetable oil

In large mixing bowl, combine dry ingredients, nuts and raisins with grated zucchini (do not drain). Add egg mixture, blend well and pour into 2 ungreased loaf pans. Bake at 350 degrees for 1 hour. Test with toothpick and bake additional 10-15 minutes if necessary. Cool 20 minutes and remove from pans. To freeze, cool at room temperature, slice and wrap in plastic wrap prior to placing in freezer bags.

Makes 2 loaves

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