A moist, spiced zucchini bread with raisins and nuts from Mary Ringlein. Eggs, oil, sugar, and grated zucchini form the base with cinnamon folded in. Makes two generous loaves.
Ingredients
3 eggs
1 c oil
1½ c sugar
2 c zucchini, grated
2 tsp vanilla
2 c flour
¼ tsp baking powder
2 tsp baking soda
3 tsp cinnamon
1 tsp salt
1 c raisins
1 c nuts
Instructions
Preheat oven to 375°F. Grease two loaf pans.
In a large bowl, beat the eggs. Stir in the oil, sugar, grated zucchini, and vanilla.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Blend the dry ingredients into the egg mixture until just combined.
Fold in the raisins and nuts.
Divide evenly between the two prepared loaf pans.
Bake at 375°F for 1 hour, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then turn out onto a wire rack.
Two zucchini breads in the family: See also Grampa’s Zucchini Bread from Frank April — similar but with no raisins and slightly different ratios.
Grating zucchini: No need to peel or squeeze — just grate and add straight to the batter.
