Creative Kitchen - Zucchini Bread

Zucchini bread is a favourite in our house. It is the only way I like eating zucchini. Its a sweet, healthy treat that anyone can enjoy. The recipe calls for raisins along with the nuts, but we never put raisins in ours.

We also like ours frozen. Well, I do.) If you wrap the loaves in plastic wrap and put them in the freezer after they have cooled will do the trick. You can pop them for an after-dinner treat. Pumpkin bread is great frozen too!

Zucchini Bread

PREHEAT: 350° | COOK: 60-70 minutes | Yields: 2 loaves

2-2/3 cups sugar
2/3 cup shortening
3 cups shredded zucchini (about two medium)
2/3 cup of water
4 eggs
3-1/3 cup flour
2 tsps. baking soda
1-1/2 tsps. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
2 tsps. vanilla
1/2 tsp. baking powder
2/3 cup chopped nuts
2/3 cup raisins

Heat oven to above temperature. Grease bottoms only of 2 loafs pans thatare 9×5x3 inches. Mix sugar and shortening in large mixing bowl. Stir in zucchini, water and eggs. Mix in flour, baking soda, salt, cinnamon, cloves, vanilla and baking powder; stir in nuts and raisins. Pour into pans.

Bake until wooden pick (or cake tester) inserted in the center of loaf comes out clean, about 60-70 minutes. Cool for five minutes. Then loosen sides of loaves from pans; remove from pans. Cool completely before slicing.

Lady Rachel, a GGM Columnist, is a 15-year-old homeschool student and is the third daughter in eight children. She is a baker, babysitter, older sister, little sister, helper, homemaker-in-training, homesteader, gardener, avid reader, writer, artist, and a clean-freak at times. She enjoys being home, being in the barn, blogging, being with family, knitting, crocheting, and sewing and creating things in the kitchen. You can find out more about Lady Rachel at her blogs - A City On A Hill and Rachel's Reasoning.

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