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3 Eggs
1 C. Vegetable Oil
1 1/2 C. Sugar
3 Medium Zucchini (grated and well drained)
2 t. Vanilla
2 C. Sifted Flour
1/4 Baking Powder
2 t. Baking Soda
3 t. Cinnamon
1 t. Salt
1 C. Raisins
1 C. Chopped Walnuts
Beat eggs lightly in a large bowl. Stir in oil, sugar, zucchini and vanilla. Sift flour, baking powder, baking soda, cinnamon, and salt into wax paper. Stir into egg mixture until well blended; stir in raisins and nuts. Spoon batter into well greased 8x5x3 loaf pans.
Bake in moderate oven (375°) for one hour or until enter springs back when lightly pressed with fingertip. Cool in pan on wire rack for 10 minutes. Remove from pans and let cool completely.
1 C. Vegetable Oil
1 1/2 C. Sugar
3 Medium Zucchini (grated and well drained)
2 t. Vanilla
2 C. Sifted Flour
1/4 Baking Powder
2 t. Baking Soda
3 t. Cinnamon
1 t. Salt
1 C. Raisins
1 C. Chopped Walnuts
Beat eggs lightly in a large bowl. Stir in oil, sugar, zucchini and vanilla. Sift flour, baking powder, baking soda, cinnamon, and salt into wax paper. Stir into egg mixture until well blended; stir in raisins and nuts. Spoon batter into well greased 8x5x3 loaf pans.
Bake in moderate oven (375°) for one hour or until enter springs back when lightly pressed with fingertip. Cool in pan on wire rack for 10 minutes. Remove from pans and let cool completely.
