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Zucchini and Carrot Bread

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“This was submitted by linda young of lubbock and was in my Mom's clipping collection. Putting here for safe keeping”
READY IN:
1hr 30mins
SERVES:
24
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Add oil, sugar, zucchini, carrot, and vanilla to eggs.
  2. Add sifted dry ingredients.
  3. Fold in nut meats.
  4. Bake in large greased tube pan or 2 small loaf pans
  5. Bake at 325* for 1 hour.
  6. Check with toothpick
  7. Yield: 24 servings.

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