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Wednesday, August 20, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

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ZUCCHINI BREAD
Breads
Contributed by: Ann Perry
Ingredients:
  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 3/4 cup black walnuts, chopped
  • 2 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 tsp. vanilla
  • 2 cups shredded zucchini
  • 1 (8 ounces) can crushed pineapple, drained
Preheat oven to 350 degrees.
Combine all dry ingredients except sugar and nuts. Set aside.
Beat eggs and add sugar, oil and vanilla. Mix well and add zucchini and pineapple. Add dry ingredients and walnuts and stir until moistened. Pour into two greased 8- by 4- by 3 inch loaf pans. Bake for 1 hour or until done.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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