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Looking through my recipe collection, I found one for zucchini bread from my cousin, Bernice, who is a great baker. Luckily, my husband had grown zucchini in the garden and had harvested a few. This recipe would be a perfect way to use them, I thought. Technically a quick bread, it should be called "cake," because it's sweet enough. Zucchini, grated and mixed into the batter, makes it healthy. The raisins and walnuts add to the moist, chewy texture. This recipe makes two nice-sized loaves.
Bernice's Zucchini Bread
Beat 4 eggs in a large bowl.
Add 2 cups sugar and 1 cup oil.
Combine and add until just mixed:
3 1/2 cups unbleached flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
3/4 teaspoon baking powder
Grate and add: 2 cups zucchini (scrubbed and rinsed if young; pared if old)
Stir in:
1 cup chopped walnuts
1 cup raisins
1 teaspoon vanilla
Bake in 2 9x5-inch loaf pans, greased and floured, in lowest rack in oven preheated to 350 degrees for 55 minutes or until done.
Bernice's Zucchini Bread
Beat 4 eggs in a large bowl.
Add 2 cups sugar and 1 cup oil.
Combine and add until just mixed:
3 1/2 cups unbleached flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
3/4 teaspoon baking powder
Grate and add: 2 cups zucchini (scrubbed and rinsed if young; pared if old)
Stir in:
1 cup chopped walnuts
1 cup raisins
1 teaspoon vanilla
Bake in 2 9x5-inch loaf pans, greased and floured, in lowest rack in oven preheated to 350 degrees for 55 minutes or until done.
 You can see the green flecks of zucchini in the batter. |  This recipe, written in my cousin's hand, was given to me about 30 years ago. |
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