Marilyn's dark zucchini bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| 1 | cup | Salad oil |
| 2 | cups | Sugar |
| 3 | cups | All-purpose flour |
| ½ | cup | Pecans; chopped |
| 1 | cup | Rasinins |
| 2 | cups | Zucchini; peeled, grated and drained |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Baking soda |
| 3 | teaspoons | Cinnamon |
| ¼ | teaspoon | Baking powder |
| 3 | teaspoons | Vanilla extract |
Directions
(This is an old recipe, my mother-in-law gave it to me 25 yrs ago) Cram eggs, oil and sugar. Sift together flour, salt, cinnamon and baking powder. Stir all together with zucchini. Then add vanilla, pecans and raisins. (I plump these up in boiling hot water first. This instruction was not in her recipe.) Pour into 3 greased loaf pans or 1 bundt pan. Bake at 1 hour at 325 degrees F.
NOTE: Remove seeds from zucchini.
Posted to recipelu-digest Volume 01 Number 626 by QueenBerta <QueenBerta@...> on Jan 28, 1998
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