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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Zucchini Bread
Contributed by: Virginia Turner
  • 3 cups all purpose flour
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 1?2 tsp. baking powder
  • 11?2 tsp. ground cinnamon
  • 3/4cup finely chopped walnuts
  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 tsp. vanilla
  • 2 cups coarsely shredded zucchini
  • 1 8-ounce can pineapple, well rinsed
  • 1 cup raisins (optional)
Combine flour, salt, baking soda, baking powder, cinnamon and nuts. Set aside.
Beat eggs lightly in a large bowl. Add sugar, oil and vanilla. Beat until creamy.
Stir in zucchini and raisins, if using. Keep stirring only until zucchini shreds and raisins are moistened.
Pour into two, well-greased 9- by 5- by 3- inch loaf pans.
Bake at 350 degrees for one hour.
Cool 10 minutes before removing from pans.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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