Tuesday, July 5, 2011

Moist and wonderful Zucchini Bread

Zucchini Bread
2 cups sugar
3 eggs beaten
1 cup oil
2 cups shredded or grated zucchini, drained in a colander for 1/2 hour before mixing (don't peel, gives a nice color and more vitamins!)
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
1 cup chopped pecans (optional)
1 cup raisins, coated with flour (optional)

Mix ingredients in order.  Place in 2 greased ( I use Baker's Joy- but just on the bottom of my loaf pan) loaf pans.  Bake in a 350 degree oven for 1 hour.  Remove after 5 minutes.  These freeze very well.  (Makes 2 loaves)

The first time that I was going to make this I had asked my family what they thought of zucchini.  NOOOOOOOOOO! was the resounding answer to the question of, "If I make it, will you at least try it?"  I went ahead and made it a few weeks later and set it out.  It was after school, the house smelled like cinnamon  and nutmeg and both children tried and liked it.  Jeff was a different story.  He is a meat and potatoes guy and isn't easy to sway at times where food is concerned.  He at least, tried a bite of it and liked it.  It is moist and wonderful.  Has a great taste and freezes well.  Oh, and if you end up growing your own zucchini and or getting quite a few at the summer farmer's market, you can go ahead and shred the zucchini, let it drain for a bit, then put it in freezer bags in 2 cup increments so that during the winter time, when you want to make some wonderful Christmas or Haunuka

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