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 | | Randy's Vegetarian Cookbook |
Zucchini Bread
| 3 | | eggs |
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| 2 | cups | sugar |
| 1 | cup | oil |
| 2 | cups | grated zucchini (a little over 1 pound ) |
| 1 | Tblsp | vanilla |
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| 3 | cups | flour |
| 1 | tsp | salt |
| 1 | tsp | baking soda |
| 1/4 | tsp | baking powder |
| 1 | Tblsp | cinnamon |
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| 1 | cup | chopped nuts |
| 3/4 | cup | raisins (optional) |
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| Makes 2 loaves |
Beat eggs til light and foamy. Add sugar, oil, zucchini, and vanilla. Mix lightly but well.
In another bowl, combine the flour salt, baking soda, baking powder, and cinnamon.
Add flour mixture to the zucchini mixture. Stir til well blended and add the nuts and raisins.
Pour into 9" x 5" x 3" greased loaf pans. Bake at 350°F for 1 hour. If using a larger number of smaller loaf pans, bake for 40-45 minutes.
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