I’ve had this recipe a long time. It was one of many given in a recipe box by a couple of friends at our Wedding. It took me a while to warm up to zucchini. Now I love it, but zucchini bread is what started the attraction.

Zucchini Bread

3 eggs
1 c. sugar
1 c. firmly packed brown sugar
1 c. oil
1 Tbsp. vanilla
2 c. shredded zucchini (or 1 c. zucchini, 1 c. carrots)
2 1/2 c. flour
1 Tbsp. cinnamon
2 t. baking powder
1 t. baking soda
1 t. salt
1/2 c. chopped walnuts or pecans
1/2 c. raisins (or chopped dates)

Beat eggs until frothy. Add the sugar, oil and vanilla; beat until thick. Fold in dry ingredients. Gently stir in zucchini. Fold in nuts and raisins. Bake at 350 for 50-60 minutes. Cool in pans for 10 minutes before turning out on wire racks.

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