Whole Wheat Zucchini Raisin Nut Bread

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READY IN: 1hr 20mins
SERVES: 24
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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