Wednesday, July 14, 2010

Zucchini Bread

As I said earlier, my husband Marty loves to grow veggies. Zucchini is my favorite because there are so many ways to prepare this summer vegetable. This zucchini bread recipe is more like a pound cake with raisins and walnuts.I love it toasted in the morning with cream cheese or butter. I usually make a few at a time and freeze the loaves. Let me tell you ....when Thanksgiving rolls around, it's a great addition to our table. Not to mention, it's a great way to get the grandkids to eat veggies. Enjoy!

Zucchini Bread

3 eggs
2 cups sugar
1 cup vegetable oil
3 cups flour
1 tsp salt
1 1/2 tsp cinnamon
2 tsp baking soda
1 tsp baking powder
2 tsp vanilla
2 cups grated zucchini
1 cup chopped walnuts
1 cup raisins

Wash zucchini and cut off the ends. Grate unpeeled zucchini and set aside.
With a electric mixer, cream eggs, sugar and oil.
Sift together flour, salt, baking powder, baking soda and cinnamon.
Add gradually to egg mix. Stir in vanilla, zucchini, nuts and raisins. (I like to use 1/2 c golden raisins/1/2 c regular) Spoon into a greased and floured 10" tube pan or split batter into 2 loaf pans.
Bake at 350 degrees for 55 to 60 minutes.

No comments:

Post a Comment