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Blair's Zucchini Loaves

3 large eggs, lightly beaten
1½ cups sugar
3 cups shredded zucchini
¾ cup vegetable oil
2 teaspoons vanilla
2 cups all-purpose flour
1 cup whole wheat flour
½ cup wheat germ
¼ cup nonfat dry milk
1 teaspoon salt
1 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon ground nutmeg
1/4 teaspoon cloves

Combine first 5 ingredients in a large mixing bowl, stirring well.

Combine flour and next 10 ingredients, stirring well.

Add zucchini mixture, stirring just until blended.

Spoon batter evenly into 2 greased and floured 8 X 4 X 2½ inch loaf pans.

Bake at 350 degrees for 45 minutes, until a toothpick comes out clean. Cool pans on a wire rack 10 minutes, remove from pans and cool completely.

1 cup sifted powdered sugar
½ teaspoons vanilla extract
2 Tblsp. milk
1/4 cup chopped pecans, toasted

Combine powdered sugar, vanilla and milk. Stir until smooth.
Drizzle over loaves and sprinkle with pecans.

Makes two loaves that can be frozen, unfrosted, for up to a month.

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