Ingredients
3 cups grated zucchini (about 2 medium, I leave the skins on)
2 cups sugar
1 cup oil
3 eggs, beaten
1 tablespoon vanilla extract
3 cups flour
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
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Preheat oven to 350 degrees. Grate zucchini- set aside. Cream sugar and oil together. Add eggs, zucchini and vanilla, mixing well. Sift together flour, cinnamon, salt, baking powder, and baking soda. Add raisins and nuts. Combine wet and dry ingredients and mix well (but dont overmix). Pour into two greased and floured 9 x 5 inch loaf pans. Bake for 1 hour or until tests done. Let stand 10 minutes before turning out onto wire racks to cool. To freeze: Let bread cool completely. Wrap tightly with multiple layers of plastic wrap. Freeze. When ready to eat, take out of the freezer and remove plastic wrap. Thaw on counter and enjoy- tastes like you just got it out of the oven!
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving