Zucchini Bread

Zucchini Bread

2.5 C zucchini, shredded

3 eggs

1 C canola oil

1.5 C sugar
1 teaspoon vanilla

Shred zucchini and mix with eggs, oil, sugar, and vanilla. Blend well.

3 C all purpose flour

1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 Tablespoon cinnamon
½ C raisins, soaked in hot water, then drained (I like yellow raisins. Regular raisins good too.)

Stir together dry ingredients. Add to zucchini mix. Stir until well moistened. Fold in raisins (can also add nuts if desired). Pour into 2 greased and sugared 9x5x2 loaf pans. Bake at 350 degrees for 50 to 60 minutes. Makes 2 loafs.

I also have used miniature loafs and they do well.

Dusting the greased loaf pans with sugar gives a caramelized effect to the loaf.

I will shred zucchini and freeze. This is very good to have at Thanksgiving dinner. I also make loafs and give as gifts during the holiday season.

Submitted by Shelley Gaffney