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ZUCCHINI BREAD 3 eggs, well beaten 2 c. sugar 3 c. flour 1 c. Crisco oil 2 c. peeled and grated zucchini 1 Tbsp. vanilla 1 tsp. soda 1 tsp. salt 1 tsp. nutmeg 3 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. baking powder 1 c. chopped nuts 1 c. raisins 1 c. drained pineapple Beat eggs until light and frothy. Add sugar gradually and then continue to beat; add vanilla, oil and zucchini; stir. Sift flour with dry ingredients and mix slightly. Add flour mixture to zucchini mixture; mix slightly. Stir in nuts, raisins and pineapple. Grease and flour two large loaf pans. Divide batter between the two loaf pans. Bake at 350 degrees for 1 hour. Turn out on cake racks to cool. Coat nuts and raisins with some of the flour mixture to keep them from going to the bottom of the pan, and put all of it into the zucchini batter. Very good zucchini bread. Put powdered sugar on top of the warm loaves of zucchini bread. Let the zucchini bread get cold. Wrap in Saran Wrap and then in foil. Label and put in freezer. Freezes well. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |