Lemon Zest Flavored Zucchini Walnut Bread
|Zucchini||2 Cup (32 tbs), unpeeled, grated (About 3 Medium)|
|Raisins||1 Cup (16 tbs)|
|Unbleached white flour||3 Cup (48 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Grated lemon peel||2 Teaspoon|
|Chopped walnuts||1 Cup (16 tbs)|
Prepare grated zucchini and set aside.
Rinse raisins, drain, and mix with 2 tablespoons of the flour.
Sift flour with soda, salt, baking powder and cinnamon.
Beat eggs and gradually beat in the sugar, then the oil.
With rubber spatula, blend in dry ingredients alternately with grated zucchini.
When thoroughly mixed, stir in raisins, lemon peel and nuts.
Turn into 2 greased and floured loaf pans (9x5x3 inches).
Bake at 350°F about 55 minutes, or until top springs back when lightly touched.
Cool in pans about 10 minutes, then turn out on wire racks to cool.