Zucchini Pecan Bread

Name: Zucchini Pecan Bread
Ingredients: 3 eggs, beaten; 1 c. oil; 2 1/4 c. sugar; 1 1/2 tsp. vanilla; 3 c. unpeeled zucchini, coarsely grated; 3 c. plus 1 Tbsp. all-purpose flour; 1/2 tsp. baking powder; 1 tsp. baking soda; 1 tsp. salt; 1 Tbsp. cinnamon; pinch of cloves; pinch of nutmeg; 1 c. chopped pecans; 1/2 c. raisins

14 ingredients

10 steps

Ingredients

3 eggs, beaten
1 c. oil
2 1/4 c. sugar
1 1/2 tsp. vanilla
3 c. unpeeled zucchini, coarsely grated
3 c. plus 1 Tbsp. all-purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 Tbsp. cinnamon
pinch of cloves
pinch of nutmeg
1 c. chopped pecans
1/2 c. raisins

Directions

1

Preheat oven to 350°.
2

Grease and flour three 8 x 4-inch loaf pans.
3

Beat eggs, oil, sugar and vanilla together until thick. Add zucchini and stir well.
4

Sift together the 3 cups of flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Gradually
5

add sifted dry ingredients to zucchini mixture, stirring only until batter is blended.
6

Dust raisins and nuts with 1 tablespoon of flour and gently fold into batter.
7

Pour into loaf pans, dividing evenly.
8

Bake 50 to 60 minutes.
9

Let cool in pans 20 minutes.
10

Remove from pans to racks to continue cooling.