Zucchinin Bread

Yes , another recipe for Zucchini Bread, I`m sorry I haven't tried this recipe for today but I`m sure it is good....( It`s been a busy day here one the Farm)
This recipe is from Rogers County 4-H Cookbook 1983

                                            Zucchini Bread

3 cup flour                                                          2 cup shredded, unpeeled Zucchini Squash ( take out
1 1/2 cups sugar                                                           seeds and put squash in blender a little at a time.
1 teaspoon cinnamon                                                  Use all the green parts of squash and if not
1 teaspoon salt                                                            enough fill in with the inside)
2 teaspoon baking powder                                 1 cup black walnuts, chopped
3/4 teaspoon baking soda                                  1 cup raisins
1 cup oil                                                            3 eggs

    Mix dry ingredients, blend in oil,eggs, and squash. Bake in loaf pan , greased and floured ( 9x 5-inch). Bake 1 1/2 hours. If you bake in small loaf pans ( 3 1/2 x 7 1/4 x 2 1/4 -inch), it will make 3 loaves. Bake about 40 minutes, will crack open when done. Best way is bake in tin foil. do not grease , flour pan. Turn pan upside down, cover with foil, leaving enough so that you can fold over bread when done. Lift  out and line pan folding over extra foil. When done lift and let cool in foil and after cool cover with the extra foil. Can be frozen after cooled.


This recipe was sent in to Doris .....