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Zucchini Walnut Bread
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Zesty zucchini bread with plump raisins and crunchy walnuts.
Ingredients:
  • 3.5 cups all-purpose flour
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons salt
  • 0.75 teaspoon baking powder
  • 4 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 2 cups grated zucchini
  • 1 cup raisins
  • 1 cup chopped walnuts
Instructions:
  • Combine the flour, baking soda, salt, cinnamon, and baking powder, and whisk until well blended.
  • In a large bowl, vigorously whisk together the eggs, sugar, and oil until smooth. Alternate adding the flour mixture and zucchini until just combined. Fold in the raisins, walnuts, and vanilla essence. Divide the batter evenly into two greased and floured 9 x 5 inch loaf pans.
  • Bake at 350 degrees F (175 degrees C) on the lowest oven rack for 55 minutes. Cool in the pan for 10 minutes, then transfer to racks to cool completely. To freeze, wrap loaves in plastic wrap and heavy freezer paper for long-lasting freshness.

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