Taster's Choice Zucchini Bread For Goodness Taste Thanks to Sandy Koon Yield: 3 small or 2 large loaves 2 cups sugar 1 cup vegetable oil 3 eggs, beaten 2½ cups shredded, fresh zucchini 1 medium orange, ground with peel 3 cups flour 1 tsp. salt 1 tsp. baking soda ¼ tsp. baking powder 1 tsp. cinnamon 3 tsp. vanilla 1 cup coconut ½ cup pecans, chopped ½ cup raisens Heat oven to 325o. Mix sugar, oil and eggs. Stir in all other ingredients. Grease and flour pans (either 2 large or 3 small). Pour dough into pans. Bake for 40 to 45 minutes for small pans, or 75 minutes for large pans.

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