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  • 3/4 cup vegetable oil
  • 1 1/4 cups sugar
  • 3 eggs, beaten
  • 1 3/4 cups shredded unpeeled zucchini (do not drain)
  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon


  1. Preheat oven to 325F. Spray a 9 x-5-inch loaf pan with cooking spray and dust with flour.
  2. Combine oil, sugar, eggs and zucchini in a large bowl. Combine remaining ingredients in a separate bowl; gradually add to zucchini mixture. Beat 3 minutes with mixer on medium speed. Scrape batter into prepared pan. Bake 1 hour, or until inserted knife comes out clean.
Recipe by Cindy Kerschner.

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The recipe was originally published as Zucchini Bread on

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