Carol Wakefield's Zucchini Bread

This is the recipe that my mom used when making Zucchini Bread and it is DELISH.  My mom would make a few loafs from the zucchini that my dad would grow in the garden.  Whenever she made this bread, it would never last. We would eat them up within hours. So, I now make my zucchini bread from her recipe.  My family loves it and so do I.

3 Cups Flour
1 Tsp. Baking Soda
1 Tsp. Salt
1/4 Tsp. Baking Powder
4 Tsp. Cinnamon

Mix the above together

2 Eggs
1 cup Veg Oil
2 Cups Peeled and Grated Zucchini (seeds cut out)
2 Cups Sugar
2 Tsp. Vanilla
1 cup Chopped Nuts
1 Cup Raisins

Combine the above ingredients and them mix them both together.
Pour into 2 greased  9X5 loaf pans (do not flour)
bake at 350 for 1 hour.   I start checking it at 45 minutes.



Use 2 Cups (packed) of Zucchini




Mix Dry ingredients together



Wet ingredients on the left and dry on the right

Mix all together

Ready to go in the oven

Fresh from the Oven

I sprinkle a bit of powder sugar on the top and then it's ready to eat.
ENJOY!

I sometimes will grate extra zucchini and put it a freezer bag to have ready to bake whenever I want to.