ZUCCHINI BREAD
Recipe Type: Breads
Author:
Submitted by Virginia Thompson, Master Gardener
Ingredients
- 2/3 CUP SHORTENING
- 2 2/3 CUPS SUGAR (OR SUGAR SUBSTITUTE (equal?) or equivalent
- 3 CUPS SHREDDED ZUCCHINI ABOUT 2 MEDIUM
- 2/3 CUPS WATER
- 4 EGGS
- 3 AND 1/3 CUPS ALL-PURPOSE FLOUR
- 2 TEASPOONS BAKING SODA
- 1/2 TEAS SALT
- 1 TEAS GROUND CINNAMON
- 1 TEAS GROUND CLOVES
- 2 TEAS PURE HIGH QUALITY VANILLA (WATKINS IF POSSIBLE)
- 1/2 TEAS BAKING POWDER
- 2/3 CUP COARSELY CHOPPED WALNUTS
- 2/3 CUP RAISINS
Instructions
- PRE HEAT OVEN TO 350 DEGREES. GREASE BOTTOMS ONLY OF 2 LOAF PANS 9 X 5 X 3 OR 3 LOAF PANS 8 1/2 X 4 1/2 X 2 1/2 INCHES.
- MIX SUGAR (or substitute equal) AND SHORTENING IN 2 1/2 QUART BOWL.
- STIR IN ZUCCHINI, WATER AND EGGS.
- MIX IN FLOUR, BAKING SODA, SALT,CINNAMON, CLOVES, VANILLA AND BAKING POWDER; STIR IN NUTS AND RAISINS.
- POUR IN PANS, BAKE UNTIL WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN, ABOUT 60 OR 70 MINUTES; COOL 5 MINUTES.
- LOOSEN SIDES OF LOAVES FROM PANS REMOVE FROM PANS
- COOL COMPLETELY BEFORE SLICING.
- MAKES 2 OR 3 LOAVES (24 SLICES EACH), 125 CALORIES PER SLICE IF MADE WITH SUGAR.
- IF USING SELF-RAISING FLOUR, OMIT BAKING SODA SALT AND BAKING POWDER.
- WRAP AND REFRIGERATE, WILL KEEP ABOUT 10 DAYS
3.2.1682
