Zucchini Bread

Select zucchini without large seeds. You can scrape the seeds out. I hand-grated one zucchini. I left the peel on.

Ingredients

Eggs, 3

Sugar, 2 cups

Vegetable oil, 1 cup

Vanilla, 2 teaspoons

Zucchini, 2 cups grated

Flour, 3 cups

Baking powder, 1 teaspoon

Baking soda, 1 teaspoon

Salt, 1 teaspoon

Cinnamon, 2 teaspoons

Nutmeg, 1/2 teaspoon

Ground cloves, 1/4 teaspoon

Raisins, 1/2 cup

Preparation

Grease bottom of loaf pans. Use one large bowl to mix all ingredients. Whip eggs with wire whisk until foamy. Gradually add sugar, then oil, vanilla and zucchini to blend. Add first cup of flour gradually, then add leavening agents. Add second cup of flour, then cinnamon. Add final cup of flour, then nutmeg, cloves, raisins. Bake at 325 degrees F for 35 minutes for mini loaves, 45 minutes for 3 x 5 loaf, 60 minutes for two large loaves. On all sizes, use toothpick to test doneness.