I found this great Zuke Bread recipe in the Rocky Mountain News, but, it originated in The Uncommon Gourmet Cookbook by Ellen Helman. I've made it many times over the years and have always had good luck with it. I also like to make muffins out of this batter as well. Fill them about 2/3 full and bake about 25 minutes at 350 degrees. Bread or muffins freeze really well. I cut down the prep time by grating and freezing 3 cups of Zuke's in freezer bags and defrosting as I need them.
- 3 eggs, beaten
- 1 cup oil
- 2 1⁄4 cups sugar
- 1 1⁄2 teaspoons vanilla extract
- 3 cups unpeeled zucchini, coarsely grated
- 3 cups all-purpose flour, plus
- 1 tablespoon all-purpose flour
- 1⁄2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1 pinch clove
- 1 pinch nutmeg
- 1 cup chopped pecans
- 1⁄2 cup raisins
- Preheat the oven to 350°F.
- Grease and flour 3 8x4-inch loaf pans.
- Beat eggs, oil, sugar, and vanilla together until thick.
- Add the zucchini and stir well.
- Sift together 3 cups flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- Gradually add the sifted dry ingredients to the zucchini mixture stirring only till blended.
- Dust the nuts and raisins with 1 tbs of flour and gently fold into batter.
- Pour batter into prepared pans, dividing evenly.
- Bake for 50-60 minutes, or until cake tester inserted in middle comes out clean.
- Let breads cool in pans for 20 minutes.
- Remove to racks to completely cool.