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A Cook's Wares™ Favorite Zucchini Bread

We'd like to share with you our favorite recipe for zucchini bread. The recipe comes from Lynne, our catalogue coordinator. The recipe has been in Lynne's family for several generations. Lynne received it in a box of recipes she inherited from her grandmother.

3 eggs	Beat the eggs until foamy.

2 cups sugar	Add the sugar, oil, and vanilla and beat until blended.
1 cup oil
2 teaspoons vanilla

3 cups flour	Mix the dry ingredients together thoroughly and add to the egg mixture, stirring until the dry ingredients are just blended in. Do not over stir.
3 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt

2 cups grated zucchini	Fold in the zucchini, nuts, and raisins until evenly distributed throughout the mixture.
1 cup chopped nuts
1 cup raisins

Divide the mixture between two greased and floured 8" loaf pans and bake at 350 degrees for one hour, or until toothpick inserted in the center of the loaf comes out clean. Cool before slicing.

Ginny, our packing manager, makes this bread with a slight, but delicious variation. Instead of two teaspoons of baking soda, she uses one. She reduces the cinnamon to 1 1/2 teaspoons and adds 3/4 teaspoon of grated nutmeg. When she adds the zucchini, nuts and raisins, she also adds 1 cup of drained, crushed pineapple. This makes for a moist and scumptious bread!