Nana’s Zucchini Bread

Nana’s Zucchini Bread (Makes 2 loaves) OR (makes 24 cupcake sized muffins plus 2 jumbo muffins)OR (one bundt cake)

4 eggs

1 cup chopped nuts or dates

2 cups sugar

2 cups shredded zucchini (peeled)

1 cup oil

1 cup raisins

3 cups plain flour unsifted (OR use Self rising plus 1/2 tsp baking powder and leave out salt and baking soda)

1 tsp vanilla flavoring

Sift together the following ingredients:

1 tsp cinnamon

1 ½ tsp salt

1 ½ tsp baking soda

¾ tsp baking powder

Beat eggs until stiff. Gradually add sugar, oil and vanilla flavoring. Add flour, then sifted dry ingredients. Add zucchini and mix well. Fold in nuts (or dates) and raisins. Bake at 350 degrees for 55 minutes in 2 prepared loaf pans.  For muffin sized recipe, prepare pans with either butter or use cupcake wrappers.  Cook about 20 minutes then if not done (toothpick needs to come out clean) bake as needed until toothpick is golden brown.

Also good as a bundt cake with caramel glaze (click here).

5 thoughts on “Nana’s Zucchini Bread”

    1. I’ve never varied the recipe…you’ll do good! Let me know how it turns out! I have the opposite problem. My mother comes over and complains b/c I have to scrounge around to find self-rising for her, but have scads of plain, bread or cake flour! lol

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