Ingredients
2 c. grated, unpeeled zucchini
2 c. sugar
1 c. vegetable oil
3 lightly beaten eggs
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
2 c. chopped nuts
1/2 tsp. grated lemon rind
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Drain zucchini well and combine with sugar, oil, eggs and vanilla in a large bowl. Sift flour, soda, salt and cinnamon together. Add to zucchini mixture and blend well. Stir in nuts, rind and raisins. Divide batter into two well greased 9 x 5 x 3-inch loaf pans. Bake in preheated 350° oven for 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool thoroughly on wire racks.
RecipeNLG
Gathered
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Batch dough method — store dough in fridge, bake fresh daily
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