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San Anselmo Inn
San Anselmo, California
This recipe was invented by my mother to handle the great masses of zucchini my father used to grow in his garden in Maine, where they both spent their summers. She told me she used zucchini in everything at harvest time, but this recipe was a favorite. Frances Wettstein, former innkeeper
You will need two bowls: a large bowl for the flour mixture and another mixing bowl for the eggs, sugar, and oil. Grease and flour two or three small loaf pans. Preheat oven to 350 degrees.
Using smaller mixing bowl, beat eggs; add oil and brown or raw sugar; beat again, well. Stir in vanilla, zucchini, and molasses. Mix together in the larger bowl flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice. Add egg mixture and beat well by hand. Fold in nuts. Add raisins if desired.
Pack into greased and floured small loaf pans, usually two will do, and bake at 350 degrees for one hour, or until the toothpick inserted into the middle comes out clean.
This freezes well. Top cooled loaf pans with aluminum foil or plastic wrap, secured tightly.
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