Zucchini Pecan Bread - cooking recipe

Ingredients

3 eggs, beaten
1 c. oil
2 1/4 c. sugar
1 1/2 tsp. vanilla
3 c. unpeeled zucchini, coarsely grated
3 c. plus 1 Tbsp. all-purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 Tbsp. cinnamon
pinch of cloves
pinch of nutmeg
1 c. chopped pecans
1/2 c. raisins

Preparation

Preheat oven to 350\u00b0.
Grease and flour three 8 x 4-inch loaf pans.
Beat eggs, oil, sugar and vanilla together until thick. Add zucchini and stir well.
Sift together the 3 cups of flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Gradually
add sifted dry ingredients to zucchini mixture, stirring only until batter is blended.
Dust raisins and nuts with 1 tablespoon of flour and gently fold into batter.
Pour into loaf pans, dividing evenly.
Bake 50 to 60 minutes.
Let cool in pans 20 minutes.
Remove from pans to racks to continue cooling.