Zucchini Nut Bread

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• 2 cups coarsely grated zucchini
• 4 large eggs, room temperature
• 2 cups sugar
• 1 cup vegetable oil
• 3 1/2 cups unsifted all-purpose flour
• reserve 1/4 cup for nuts and raisins
• 4 teaspoons baking powder
• 1 1/2 teaspoons salt
• 2 teaspoons cinnamon
• 2 teaspoons wheat germ
• 1 cup sliced pecans
• 1 cup raisins
• 1 1/2 teaspoons vanilla

Recipe

• 1 soak zucchini for an hour in ice water; dry and grate un-peeled.
• 2 in a large bowl beat eggs on high speed until thick and lemon colored. gradually beat in sugar and oil.
• 3 spoon flour into cup for measuring.
• 4 sift into another bowl 3 1/4 cups flour, baking powder, salt, and cinnamon.
• 5 on low speed add dry ingredients to egg mixture along with wheat germ, alternate with zucchini.
• 6 stir in vanilla.
• 7 spoon batter into two greased and lightly floured loaf pans lined with waxed paper.
• 8 bake in a preheated 350 degree oven on middle shelf for 55-60 minutes or until bread tests done.
• 9 cool in pans for 10 minutes and turn out on wire racks.
• 10 serve hot or cold. keeps well both refrigerated and frozen.