Zucchini Bread
By Yankee Magazine|Mar 05 2017|
Zucchini Bread
Photo Credit: Aimee SeaveyA great recipe for zucchini season, when the fresh vegetable abounds. Makes a large loaf, loaded with nuts and raisins.
Submitted by The Pasquaney Inn in Bridgewater, New Hampshire for The Best Recipes From New England Inns.
Yield
Makes 1 large loaf
Ingredients
3 eggs
1 cup oil
1/2 cup sugar
2 cups grated and drained zucchini
2 teaspoons vanilla
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
3 teaspoons cinnamon
1 teaspoon salt
1 cup raisins
1 cup chopped walnuts
Instructions
Beat eggs slightly in a large bowl; stir in oil, sugar, zucchini, and vanilla. Sift together flour, baking powder, soda, cinnamon, and salt. Stir into egg mixture until well blended, then add raisins and nuts and stir. Bake in large greased loaf pan at 375 degrees F for 1 hour.
Ideal recipe. Perfect sweetness. I use whole wheat flour and 1 teaspoon nutmeg and 2 teaspoons cinnamon.