Zucchini Nut Bread (Telegram + Gazette)

Description

3 eggs
1 cup veg. oil
1 cup granulated sugar
1/3 cup unsulphured molasses
2 tsp. vanilla
2 cups all-purpose flour (unsifted)
1/2 cup whole wheat flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
2 tsp. cinnamon
2 cups shredded zucchini
1 cup raisins
1 cup chopped nuts

Preheat oven to 350°. Use the coarsest surface
of a grater to shred the unpeeled zucchini. If the
zucchini is extremely watery, place it in a colander
or sieve to drain while preparing the batter.

In large mixing bowl beat eggs to blend. Add oil, sugar,
molasses, and vanilla. Continue beating mixture until
thick & foamy. Combine dry ingredients & add to the
egg mixture. Stir just until blended. Add zucchini,
raisins, & nuts; mix gently to avoid further crushing of
zucchini shreds. Divide batter between 2 greased &
floured 5x9 loaf pans.

Bake in a 350° oven for 1 hour or until clean
toothpick. After bread has cooled for 10 minutes, remove from pans to continue cooling on a wire rack.

Makes 2 large loaves.