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Zucchini Bread
From The Complete Idiot's Guide to Preserving Food, by Karen K Brees, Ph.D.

Zucchini bread is moist and dense. When accompanied by a scoop of vanilla ice cream, it's a complete rich, chewy, and flavorful dessert. The squash adds moisture and texture.


3 cups flour
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
3 eggs
2 cups sugar
1 cup oil
2 tsp. vanilla
2 cups shredded zucchini
1 cup cranberries or raisins
1 cup chopped walnuts


1. Preheat the oven to 350F (175C). Combine flour, salt, baking soda, cinnamon, nutmeg, and ground cloves in a large mixing bowl.

2. In a separate bowl, beat eggs until light. Add sugar, oil, vanilla, and zucchini to the egg mixture and stir well. Combine with dry mixture and stir until all ingredients are moistened. Fold in cranberries or raisins and nuts. Pour into 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan. Bake until loaf tests done about 1 hour.

Yield: Makes 1 loaf
Prep time: 20 minutes
Cook time: 40 minutes

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