Zucchini Bread

I've seen the plants. That first zucchini J brought home is only the beginning. Soon, the zucchini tsunami will arrive.

Zucchini Bread 

Yield: 2 loaves or approximately 24 muffins

Ingredients

3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped pecans (optional)
1 cup raisins 

 

Procedure  

1. Preheat oven to 350°F.
2. Grease and flour two 8×4 inch loaf pans, liberally,
3. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
4. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts and raisins.
5. Stir this into the egg mixture. Divide the batter into prepared pans.
6. Bake loaves for 60 minutes, until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.