LES' ZUCCHINI BREAD

Another year--and another bountiful supply of zucchini from my brother. (CLICK HERE to see last year's article ZUCCHINIED-OUT)

Several people have requested Les' Zucchini Bread recipe.

ZUCCHINI BREAD

Grease and flour 2 loaf pans (8" X 5", or 1 quart)

3 eggs 1 teaspoon baking powder
1 cup canola oil
3 teaspoons cinnamon
2 1/2 cups sugar
1 1/2 teaspoons nutmeg
3 cups zucchini, peeled and grated
dash of ginger
3 teaspoons vanilla
dash of ground cloves
3 cups Gold Medal flour
1 cup chopped walnuts
1 teaspoon baking soda
1 cup golden raisins
1 teaspoon salt

Beat eggs; add oil, sugar, and vanilla. Mix well and add zucchini. Combine dry ingredients and mix with zucchini mixture, blending thoroughly. Add nuts and raisins and blend. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 1 hour or until straw comes out clean (sometimes it takes an hour and 15 minutes). Let cool completely and remove from pans.

Makes 2 loaves.

TIPS FROM LES:

Toss the raisins with a bit of flour to separate them; this prevents them from going to the bottom of the pan.

Put the shredded zucchini in a bowl lined with paper towels to drain thoroughly.