This is an amazing bread that grown-ups and kids alike. Always a favorite in the fall, it freezes well for gifting during the holidays. Made into muffins, they make good snacks for kids after school, or a healthier alternative to sugary breakfast cereals.
3 Eggs 1/4 teaspoon Baking Powder
2 Cups Sugar 1 teaspoon Salt
3 teaspoons Vanilla 1 teaspoon Baking Soda
1 Cup Vegetable Oil 4 teaspoons Ground Cinnamon
4 Cups Grated Zucchini (NOT peeled) 1 Cup Chopped Nuts (Walnuts or Pecans are best)
3 Cups Flour 1 1/2 Cups Raisins (Optional)
Beat eggs until light and fluffy.
Add sugar, vanilla and oil. Blend well.
In another bowl, sift dry ingredients. Blend into creamed mixture a little at a time until all is mixed. To this point you can use an electric mixer.
Add the zucchini. Fold in nuts.
Turn into lightly oiled or buttered pans, filling about 1/2 full. Bake in preheated 350 degree oven for 1 hour or until it tests done with a knife in the center. Let cool and wrap in a paper towel and then in plastic wrap, or in air tight containers. Freeze within 48 hours if not using immediately.