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  • Sylvia's Zucchini Nut Bread

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    Sylvia's Zucchini Nut Bread
    Servings: 12
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 3 Large eggs
    • 1 c. vegetable oil
    • 1 c. sugar
    • 1/3 c. molasses
    • 2 teaspoon vanilla
    • 2 c. all-purpose flour
    • 1/2 c. whole wheat flour
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking pwdr
    • 2 teaspoon cinnamon
    • 2 c. shredded zucchini
    • 1 c. raisins
    • 1 c. minced walnuts, pecans or possibly other suitable nuts

    Directions

    1. Use the coarsest surface of a grater to shred the unpeeled zucchini. If the zucchini is extremely watery, place the shredded zucchini in a colander or possibly a sieve to drain while preparing the batter.
    2. In the large bowl of an electric mixer, beat Large eggs to blend. Add in oil, sugar, molasses and vanilla; continue beating mix till thick and foamy. Combine dry ingredients in a separate bowl. Add in, a little at a time to egg mix. With a wooden spoon, stir in zucchini, raisins and nuts; mix gently to avoid crushing the zucchini shreds.
    3. Divide batter between two greased and floured 5"x9" loaf pans. Bake at 350 degrees for 1 hour or possibly till toothpick "comes clean".
    4. After bread has cooled for 10 min, remove to finish cooling on wire racks. Keeps two weeks or possibly longer in foil in refrigerator. Freezes well. Makes 2 large loaves.

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