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ZUCCHINI-NUT BREAD
(Microwave)
1 c. sugar, divided
2 tsp. cinnamon
2 eggs
1/2 c. vegetable oil
1/2 c. plain yogurt
1 tsp. vanilla
1 c. zucchini, grated
1 3/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
2/3 c. walnut or pecans,
chopped

Grease 6-cup microproof ring mold. Sprinkle mixture of
2 teaspoons sugar and cinnamon over greased surface. Shake to
spread evenly, discarding excess. Beat together eggs, remain-
ing sugar, oil, yogurt, vanilla and zucchini. Stir in remain-
ing ingredients; mix well. Pour into prepared mold; cook on 70
(Roast) for 15 minutes or until toothpick inserted near center
comes out clean. Rotate dish if bread appears to be rising
unevenly. Let stand for 10 minutes before removing from pan.
Cool completely before slicing. Makes 12 to 18 servings.

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