Prep 20 mins
Cook 1 hr
I have never made these before- in fact, they are cooking right now as I am trying this. I modified the original recipe to include brown sugar- sorta an afterthought(which called for just 2 c. white sugar) when I had already added the 2 c. white sugar. Anyway, you might find that the bread is too sweet with all that sugar or you may like it if you enjoy really sweet breads.
- 2 cups white sugar
- 1⁄4 cup brown sugar
- 3 eggs
- 1 cup oil
- 1 tablespoon vanilla
- 2 cups coarsely grated peeled loosely packed zucchini
- 1 cup all-purpose white flour
- 1 cup whole wheat flour
- 4 tablespoons wheat germ (optional)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1 tablespoon all-purpose flour
- 1 tablespoon brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1⁄4 teaspoon clove
- 1 cup chopped walnuts
- 1 cup currant raisins
- 3 tablespoons butter
- 3 tablespoons raw sugar
- Preheat oven to 350 degrees.
- In large mixing bowl, beat eggs until frothy.
- Add sugar, oil and vanilla to eggs and beat until thick.
- Stir in zucchini.
- Sift together dry ingredients and add to zucchini mixture; mix well.
- In a small bag, mix together 1 tbsp brown sugar and 1 tbsp flour.
- Dredge the nuts and raisins thoroughly in flour and sugar mixture to keep them from settling to the bottom of the bread.
- Stir the nuts and raisins into the mixture.
- Pour into two greased and lightly floured 9 x 5 x 3 inch bread pans or 2 muffin tins (yield 24 muffins).
- Bake 1 hour or until done.
- Heat the 3 tbsp sugar in a small dish and add the sugar.
- Baste the bread or muffin tops with the mixture when they appear to have around 5 minutes left baking.
- It makes a really nice crunchy, sugary crust.