Zucchini Nut Bread - cooking recipe

Ingredients

3 eggs
1 c. vegetable oil
1 c. granulated sugar
1/3 c. molasses
2 tsp. vanilla
2 c. unsifted flour
1/2 c. whole wheat flour
1 tsp. salt
1 tsp. soda
1/2 tsp. cinnamon
2 c. shredded zucchini
1 c. raisins
1 c. chopped nuts
1 tsp. baking powder

Preparation

Preheat oven to 350\u00b0. Shred zucchini; if very watery, drain well while preparing batter. In large mixer bowl, beat eggs. Add oil, sugar, molasses and vanilla; beat until thick and foamy. Combine flours, salt, soda, baking powder and cinnamon; add to egg mixture. Stir just until blended.
Add zucchini, raisins and nuts; mix gently to avoid crushing zucchini shreds. Divide batter between 2 greased and floured 5 x 8-inch loaf pans. Bake in a 350\u00b0 oven 1 hour. Allow to cool 10 minutes before removing from pans.
Keeps 2 weeks or longer in refrigerator.