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Grease bottoms of loaf pans. Mix zucchini, sugar,
oil, vanilla and eggs in large bowl. Stir in
remaining ingredients. Pour into pans. Bake 50
to 60 minutes at 350 or until toothpick comes out
clean. Cool 10 minutes. Remove from pans and
cool completely before slicing. Wrap and store at
room temperature up to 4 days or refrigerate up to
10 days.
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