Family Favorite Zucchini Bread

Zucchini is flowing abundantly from our garden and I am always looking for a good way to use some up.  One of my favorite ways is to make zucchini bread.  In high school I took a cooking class and we made zucchini bread using this recipe.  I made it with my mom at home and soon it was a family favorite.  We have used it exclusively since then and love it every time.  I made a double batch this morning and we have already dug into one loaf.  I made 2 regular sized loaves and 3 mini loaves from a double batch so I can put some in the freezer for a later time. 

Enjoy this great recipe!

Family Favorite Zucchini Bread

1 C. sugar

1-1/2 C. shredded zucchini

2 eggs

3/4 C. vegetable oil

1-1/2 tsp. vanilla

1-1/2 C. flour

1/4 tsp. baking powder

1-1/2 tsp. baking soda

1-1/2 tsp. cinnamon

1/2 tsp. salt

1/2 C. raisins (I omit this ingredient)

1/2 C. shopped pecans or walnuts

1 TB. flour

1.  measure dry ingredients.  set aside

2.  measure liquid ingredients.  set aside

3.  grate zucchini on large side of grater.  set aside

4.  mix raisins and/or nuts with 1 TB. of flour.  set aside

5.  sift together 1 and 1/2 C. flour, baking powder, baking soda, cinnamon and salt

6.  in another bowl, beat eggs with whisk

7.  stir in oil, and sugar and mix well with wooden spoon

8.  stir in vanilla and zucchini

9.  stir in dry ingredients 1/3 at a time, stirring well after each addition

10.  stir in raisins and pecans

11.  pour into prepared loaf pan  (greased and floured)

12.  bake in preheated 375* oven for one hour

13.  remove from oven and set on cooling rack 10 minutes before unmolding

14.  cool completely before wrapping

 

For mini loaves or larger loaf pans make sure to watch them as they frequently don't take the full hour to bake..