Oh So Good Zucchini Bread

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 I have had so much zucchini this year if I wasn’t freezing it I was giving it away.  So with the last bunch of it I am going to start making zucchini bread.  It is really easy to make and this one recipe makes two loaves.  I love this recipe.  You can add different ingredients in to jazz it up.  You can make icing or just sprinkle icing sugar on top, which I prefer because it is the easiest and the fastest.  I cut back on the sugar in the recipe because if you add the icing sugar or make cream cheese icing for the top, I find it too sweet.  You can even cut back some more sugar if you like.  As I am writing this it has occurred to me that you could even replace the zucchini with shredded carrots.  There are so many ways to make this healthy and nutritious recipe.

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 Cut the zucchini and clean out the seeds.

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 Next shred your zucchini and set aside in a bowl.

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 Measure out 1 cup of raisins place into another bowl and cover with water.  I like to plump my raisins up before I use them in baking.  They are so nice and soft this way.

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Into a mixing bowl add 3 small eggs or if you use large ones add 2.  image  

Vanilla                                                            

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 Nutmeg

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 Cinnamon               

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Salt

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 And mix until a nice beige colour.  This could take 5 minutes or so.

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 Add the butter and mix a little more.  There’s a lot of mixing in this recipe but it’s worth it.

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 Now add the star ingredient, the zucchini and mix some more until it’s well incorporated.

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 Next comes the flour and of course some more mixing. Oh and don’t forget the baking soda.

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Once the flour is in the batter and well mixed add the drained raisins,

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  nuts and mix a little more.

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 Then divide the batter and pour it into two greased and floured loaf pans.  Bake at 350 degrees for approximately 1 hour.  After about 50 minutes do the toothpick test.  Which is, stick a toothpick into the loaves in different places.  If it comes out clean then it is ready.  If the toothpick has batter or some crumbly bits on it then it has to bake some more.  When done take the pans out of the oven.  Loosen the loaves around the edges with a knife and place on a wire rack to cool. 

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Now after they have cooled you can wrap them individually in plastic bags and freeze or you can sprinkle with icing sugar and serve.

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This was so good it was gone in two days. It was really hard not to taste before I took the pictures. This bread is really delicious.  I hope you enjoy it as much as we do.

RECIPE

INGREDIENTS

3 Small Eggs, Or Two Large

1 cup Sugar

2 Teaspoons Vanilla

2/3 cup Melted Butter

3 cups Grated Zucchini

3 cups Flour

2 Teaspoons Baking Soda

Pinch Of Salt

1/2 Teaspoon Vanilla

2 Teaspoons Cinnamon 

1/2 Teaspoon Nutmeg

1 cup Pecans

1 cup Raisins

PREPARATION INSTRUCTIONS

Preheat oven to 350 degrees.

Grease and flour the pans.

Cut the zucchini in half, cut out the seeds. Slice into larger pieces and grate in the food processor.  I love doing it this way because it saves me time and it also saves my fingers from being scraped.

Soak your raisins in a bowl full of water until they are nicely plumped up. Trying not to eat them in the mean time.

In a Kitchen Aid bowl add your eggs, sugar, vanilla, nutmeg, cinnamon, salt.  Mix for about 5 minutes.  You will have a nice tan colour.  Then add your melted butter, mix and next add your zucchini.  Mix again.  

Your flour comes next.  I added it in 1 cup at a time. Along with this add your baking soda.  Now of course these next ingredients are optional, the raisins, drained of course, and the pecans.

When everything is nicely blended together, divide the batter and pour into two loaf pans, which have been sprayed and lightly floured.  Bake at 350 degrees for approximately 1 hour.

Cool on wire racks. Watch these zucchini loaves disappear!  Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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