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Yummy in My Tummy Zucchini Bread

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“I make this delicious, moist bread every summer when the zucchini crop comes out of the garden. Double the recipe...all that extra garden zucchini will become heavenly loaves that you can share :) I usually make about three dozen loaves all together before the summer is over, and many are made to be given away. Usually the first loaf disappears before the other loaves can cool! This is the "most moist" zucchini bread I have ever tasted! (say that 3 times fast!) Make lots.....they won't go to waste, and you can freeze em!”
READY IN:
1hr 20mins
SERVES:
14
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine crisco and sugar.
  2. Add eggs and vanilla.
  3. Blend in zucchini and water.
  4. Add dry ingredients.
  5. Add raisins.
  6. Pour into greased and floured loaf pans.
  7. Bake at 350 degrees for and hour, or until a toothpick inserted in the center of the loaf, comes out clean.

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