Zucchini nut bread

Zucchini nut bread

Ingredients/Components

• cinnamon - 1/2 tsp
• eggs - 3 item
• vanilla - 2 tsp
• granulated sugar - 1 c
• salt - 1 tsp
• chopped nuts - 1 c
• soda - 1 tsp
• baking powder - 1 tsp
• vegetable oil - 1 c
• unsifted flour - 2 c
• molasses - 1/3 c
• raisins - 1 c
• whole wheat flour - 1/2 c
• shredded zucchini - 2 c

How to make zucchini nut bread:

Preheat oven to 350°. Shred zucchini; if very watery, drain well while preparing batter. In large mixer bowl, beat eggs. Add oil, sugar, molasses and vanilla; beat until thick and foamy. Combine flours, salt, soda, baking powder and cinnamon; add to egg mixture. Stir just until blended. Add zucchini, raisins and nuts; mix gently to avoid crushing zucchini shreds. Divide batter between 2 greased and floured 5 x 8-inch loaf pans. Bake in a 350° oven 1 hour. Allow to cool 10 minutes before removing from pans. Keeps 2 weeks or longer in refrigerator.

Recipe categories: Breads, Quick breads, Squash.