Zucchini Bread
published by catsnk9mom on Aug 14, 2010
The most painless way to use up all that zucchini that took over the garden. Next year, remember to plant only half as much. In the mean time, this classic end of summer treat is just as delicious as you remember it.
4 eggs
2 cups sugar
1 cup oil
3 ½ cups unsifted flour
½ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
1 teaspoon salt
2 cups raw unpeeled grated zucchini,
1 cup raisins
1 cup chopped walnuts
1 teaspoon vanilla
Beat eggs, then sugar and oil. Add the dry ingredients alternately with zucchini, raisins, walnuts, and vanilla. Turn into 2 greased and lightly floured 9 x 5 x 2 3/4 inch pan. Bake at 350 degrees for 55 minutes.
