3 cups flour
1 T baking powder
1 1/2t cinnamon
1 t salt
2 eggs lightly beaten
2 ½ c shredded unpeeled zucchini
2 cups sugar
1 cup oil
2 t vanilla
2/3 cups raisins
Preheat oven 350 degrees
- Mix in large bowl flour, baking powder, cinnamon, salt set aside.
- Combine eggs, zucchini, sugar, oil and vanilla. Add this all at one time to dry ingredients. Stir until everything moistened (will be lumpy). Add raisins or nuts or both.
- Spoon batter into loaf pans and spread evenly. Bake for 55 minutes or until toothpick (knife) comes out clean. Cool in pan on wire rack for 10 minutes.
Mom notes: Note to self ~ read the entire new recipe next time. I missed the line that said the above recipe makes 2 loaves and I used all the batter in one pan. So it took longer to cook which after figuring out what I did wrong was no surprise. One load fell apart when I took it out of pan and one came out fine.
Both taste great and I will make again.
Recipe taken from: Fall Baking Better Homes and Garden Special Interest Publications page 119