Zucchini Bread

I learned this summer that when you are introducing "Zucchini Bread" to some new and unsuspecting 20-something, that it's best not to call it just that. I know it tastes delicious... you know it tastes delicious... but the response I heard back was a polite "No thank you - We can't see how some bread that tastes like zucchini will taste good". After an equally polite, well forcing him to try at least one piece, he now sees the light and realizes just how good it is. Maybe I should call it "Super Moist and Delicious with the perfect amount of Spice, Raisin and Walnuts Bread"... um, maybe a bit too long, but it would sure market better with the teens and 20-something's.

Well, I'm not kidding. It's delicious. We loved it. AND, it passed the hardest test of all around here (well in my mind)... Gram fell in love with it. She had me make her 4 loaves last week to store in her freezer. I always say that if Grandma likes it, it must be good! I always make this bread in loaves, but you could also do equally delicious muffins - how perfect would that be for having readily portioned sizes to take with you to work as a breakfast or mid-day snack?

Zucchini Bread
Source: Smitten Kitchen

Makes 2 loaves

3 eggs

1 cup olive or vegetable oil (I've tried both in this recipe, and both work equally good)

1 3/4 cups sugar

2 cups grated zucchini

2 tsp vanilla extract

3 cups all-purpose flour

3 tsp cinnamon

1/8 tsp nutmeg

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1/2 cup chopped walnuts + a few more to sprinkle on top

1 cup raisins

1. Preheat oven to 350F; Grease and flour 2 loaf pans.

2. I like nice moist raisins in my zucchini loaf. To help achieve this, place them in a bowl of warm water for a couple of minutes to plump up (this can sit while you're preparing the rest); set aside. You will drain the water before you add the raisins to the mix later.

3. In a large bowl, wisk the eggs. Once beaten, mix in the oil and sugar. Mix again, then add in the grated zucchini and the vanilla.

4. Combine the dry ingredients: flour, cinnamon, nutmeg, baking soda, baking powder and salt. Add the walnuts and the (fully drained) raisins.

5. Stir the dry ingredients into the egg mixture until just combined (don't overmix!).

6. Equally divide the batter into the 2 loaf pans. For something a little bit extra, I sometimes sprinkle some of the chopped walnuts on top just before putting into the oven.

7. Bake for approximately 60 minutes, or until the tester comes out clean. If you were to do the muffins, they would bake much more quickly - probably 20 minutes or so. Enjoy your Super Moist and Delicious with the perfect amount of Spice, Raisin and Walnuts Bread!