by Margaret Merrill

Created on: July 10, 2008

I've made this zucchini bread for years now. And it never stays on my counter for more than a day, IF I'm lucky. It's a fairly plain recipe, which is the way my family likes it; but can be easily frozen, and brought out to be eaten at a later date. Just make sure no one's around when you're baking itor they'll eat it all! Adapting it is easy, and adding different kinds of fruit to it shouldn't be hard either; simply replace the raisins!

TOOLS NEEDED: three mixing bowls; one large, one medium, one small. A whisk or fork to beat eggs with; measuring cupsboth liquid and dry; measuring spoons; sifter; knife to chop with, cutting board to chop on; spatula; 9" loaf pans (2)

INGREDIENTS:
3 eggs
1 cup oil (vegetable or canola, either will work well)
2 cups sugar (granulated)
2 cups finely chopped unpeeled zucchini
1 teaspoon vanilla
3 cups flour (all purpose)
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup chopped nuts (pecans or walnuts both work well)
1 cup raisins

DIRECTIONS:
Turn your oven on so that it can preheat to 350 degrees Fahrenheit. Also make sure that you have a rack in the center of the oven to allow for even, all-around cooking when you put the zucchini bread in the oven.

First, using the knife, and the chopping board, finely chop the zucchini so that you have two cups, total, and place it in the small bowl for the time being. Then, in the medium bowl, using either the whisk or fork, whichever is more comfortable for you, beat the eggs until lemon-colored. Next, over the large bowl, sift together the flour, cinnamon, salt, baking soda, and baking powder.

Carefully add in the egg mixture to the dry ingredientsyou don't want to splash yourself and make a mess! Blend together well, and then fold in the nuts and raisins. Stir well, blending all ingredients together.

*It is not necessary to grease the pans ahead of time because of the amount of oil in the batter, but if you wish to do so anyway, you canjust use some Pam or some other type of shortening spray. It will work just as well, and be very quick and easy to use.*

Next, using the spatula to help direct the batter, and to scrape the bowl, too, split the batter between the two loaf pans. Open the oven, and place both pans in on the center rack, without touching each other, about an inch or two apart. Bake in the loaf pans, for forty to sixty minutes.

To check for doneness, use the toothpick trick: insert a toothpick until it is halfway into the middle of the bread. If it comes out clean, the bread is done. If it comes out still wet, put the bread back in the oven for a little while.

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