Debbie’s Zucchini Nut Bread

Written by Debbie on July 15th, 2007 in Recipes.

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This my favorite receipe. I found a recipe in a cookbook several years ago. I was playing with adding different cooking spices and was pleased with the out come. When I make this zucchini bread I get many compliments from friends and co-workers. This zucchini bread recipe is great for summer picnics, Christmas or to give as a home cooked gift.

Recipe:
PREP Time: 25 minutes (Ready to serve in 2 hours)
Preheat oven to 350. Lightly grease and lightly flour 3 bread pyrex glass loaf pans. Size 8x 3/34 x 2 1/2 set aside.

Grate 2 medium zucchini and measure out 2 cups and set aside.

3 Cups of Pillsbury Best Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons of cinnamon
1 teaspoon allspice
1/2 teaspoon of ground cloves
1/4 teaspoon of pumpkin spice
1 cup of vegetable oil
3 whole eggs
1/2 cup of domino granulated sugar
1 cup of firmly packed domino dark brown sugar
1 teaspoon of vanilla
2 cups of grated Zucchini
1 and 1/2 cup of chopped walnuts
1 cup of sunmaid raisins

Measure and mix all dry ingredients into mixing bowl and set aside. Combine oil, sugars and eggs in a separate mixing bowl. Blend well

with mixing spoon and then add to dry ingredients and blend well. Stir in vanilla and zucchini, then add chopped walnuts and raisins,

mix well.
Measure out evenly into the 3 bread loaf pans. Bake at 350 for 45 to 60 minutes. Oven temperatures may vary, so check after 45

minutes by inserting a toothpick in center of bread. If it comes out clean remove bread, if toothpick is not clean continue cooking for

additional 10 to 15 minutes.
Once the zucchini bread is done baking, remove from oven and let stand 15 minutes.

Remove bread from pans. Let bread cool for another 20 minutes, then slice and serve. 6 servings per loaf.