\u2022 1 cup walnuts, chopped
\n\u2022 4 eggs
\n\u2022 1 cup oil
\n\u2022 2 cups white sugar
\n\u2022 3 \u00bd cups flour
\n\u2022 1 \u00bd teaspoons baking soda
\n\u2022 1 teaspoon cinnamon
\n\u2022 \u00be teaspoon baking powder
\n\u2022 1 cups grated zucchini
\n\u2022 1 cup raisins
\n\u2022 1 teaspoon vanilla<\/p>\n
Beat eggs, oil and sugar together. Combine dry ingredients in separate bowl. Add alternately to egg mixture with drained zucchini. Stir in raisins, nuts, and vanilla.<\/p>\n
Pour into two greased and floured pans (9x9x3). Bake 350 degrees for 55 minutes. Let cool 10 minutes and turn out on cooling rack.<\/p>\n
Makes two loaves. Recipe can be doubled.<\/p>\n
Key: make sure that zucchini is well drained.<\/p>\n
Recipe was a State\u00a0 NYS Fair Winner.
\nOriginal recipe credit goes to Jean Stang from East Otto – a fellow 4-H member\u00a0 who I often competed with in Apple Dessert and other Recipe contests.
\nFamily Favorite<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
\u2022 1 cup walnuts, chopped \u2022 4 eggs \u2022 1 cup oil \u2022 2 cups white sugar \u2022 3 \u00bd cups flour \u2022 1 \u00bd teaspoons baking soda \u2022 1 teaspoon cinnamon \u2022 \u00be teaspoon baking powder \u2022 1 cups grated zucchini \u2022 1 cup raisins \u2022 1 teaspoon vanilla Beat eggs, oil and sugar…<\/p>\n