Fresh zucchini can be found all over the state during the summer months. I constantly find myself buying zucchini to grill or bake, or my co-workers and neighbors give me giant zucchinis to take home. When I have too many on hand, or I’m afraid I won’t be able to use the zucchini before it goes bad, I make zucchini bread.
I’ve tried many zucchini bread recipes over the years and they’ve all tasted wonderful. Can you really go wrong with zucchini bread, no matter how you make it?
Enjoy this zucchini bread recipe from the Country Treasures from
Virginia Farm Bureau cookbook.
(The zucchini bread above was made using whole wheat flour.)
1 cup oil
2 cups sugar
2 cups grated zucchini
1 cup chopped nuts
1 cup raisins
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
3 teaspoons cinnamon
Preheat oven to 350º, and grease two loaf pans.
Beat together oil and sugar. Add eggs, zucchini, nuts, raisins and vanilla. Sift dry ingredients together and add to egg mixture. Pour into greased pans, and bake at for 1 hour.
Note: One 8-ounce can of pineapple, drained, can be substituted for the raisins.