Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Eggs |
| 1 cup | Oil |
| 2 cups | Sugar |
| 2 teaspoons | Vanilla |
| 2 cups | Zucchinii; grated |
| 3 cups | Flour |
| 2 teaspoons | Cinnamon |
| 1 teaspoon | Salt |
| ½ teaspoon | Baking powder |
| 1 teaspoon | Baking soda |
| 1 cup | Broken nuts |
| 1 cup | Raisins or dates |
Mix eggs, oil, sugar and vanilla, beating to blend. Sift dry ingredients together; add to first mixture and add squash. Add nuts and raisins; spoon into slightly greased and floured loaf pan and bake at 350 for 1 hour.
MRS RICHARD AMSDEN (ANNA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .