Friday, August 24, 2012

Walnut Raisin Zucchini Bread Recipe


3 cups all-purpose flour
2 cups sugar
2 1/2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
3 eggs
1 1/2 cups shredded zucchini
1 cup vegetable oil
1 tablespoon vanilla extract
1/2 teaspoon orange zest
1/2 cup chopped walnuts or pecans
1 cup raisins chopped in a food processor

DIRECTIONS In a large bowl or heavy mixer (such as Kitchenaide), combine the first seven ingredients. In another bowl, beat eggs, add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the raisins and walnuts.

Pour into two heavilly greased and floured 9-in. x 5-in. x 3-in. loaf pans or various shaped pans I prefer to use disposable ones, they freeze better and much easier, and lightly spray with oil first.  I also line my pans with parchment  paper on the  bottom of christmas trees or non disposable loaf pans, so to ensure easy removal.  Bake at 350 degrees  for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. These freeze nicely!

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