Zucc Bread – draft snip

• 1 cup walnuts, chopped
• 4 eggs
• 1 cup oil
• 2 cups white sugar
• 3 ½ cups flour
• 1 ½ teaspoons baking soda
• 1 teaspoon cinnamon
• ¾ teaspoon baking powder
• 1 cups grated zucchini
• 1 cup raisins
• 1 teaspoon vanilla

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.

Pour into two greased and floured pans (9x9x3). Bake 350 degrees for 55 minutes. Let cool 10 minutes and turn out on cooling rack.

Makes two loaves. Recipe can be doubled.

Key: make sure that zucchini is well drained.

Recipe was a State  NYS Fair Winner.
Original recipe credit goes to Jean Stang from East Otto – a fellow 4-H member  who I often competed with in Apple Dessert and other Recipe contests.
Family Favorite