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SEATTLE ZUCCHINI BREAD                 Servings:

6   c.        sifted flour             2   T.    baking soda
1 1/2 tsp.    salt                     1   tsp.  baking powder
2   T.        cinnamon                 2   lbs.  zucchini
4             eggs, beaten well        2   c.    oil
4   c.        sugar                    2   tsp.  vanilla
2   c.        whole walnuts

    Sift together flour, baking soda, baking powder, salt and cinnamon.
Shred/grate zucchini, but do not drain.  Beat eggs, then beat in oil,
sugar and vanilla.  Add dry ingredients (will be thick).  Fold in
walnuts.  Fill 3 loaf pans, 9 X 5, and bake at 350F for 60 minutes.


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