Zucchini Walnut Bread

Name: Zucchini Walnut Bread
Yield: 24
Ingredients: 3.5 cups all-purpose flour; 1.5 teaspoons baking soda; 1.5 teaspoons salt; 1 teaspoon ground cinnamon; 0.75 teaspoon baking powder; 4 eggs; 2 cups white sugar; 1 cup vegetable oil; 2 cups grated zucchini; 1 cup raisins; 1 cup chopped walnuts; 1 teaspoon vanilla extract

Recipe by Barbara Domurat from allrecipes.com

Ingredients

24 servings

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3.5 cups all-purpose flour
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1.5 teaspoons baking soda
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1.5 teaspoons salt
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1 teaspoon ground cinnamon
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0.75 teaspoon baking powder
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4 eggs

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2 cups white sugar
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1 cup vegetable oil
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2 cups grated zucchini
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1 cup raisins
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1 cup chopped walnuts
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1 teaspoon vanilla extract

Instructions

Whisk together flour, baking soda, salt, cinnamon, and baking powder.
In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.