Zucchini Bread Recipe

You can't beat a good zucchini bread recipe for a taste treat the family will love. It is moist, delicious and easy to make.

Zucchinis grow so easily, they are in abundance in the fall. People who have gardens are trying to give them away as quickly as they can.

Lucky you if you have a garden with these tasty vegetables, or have a friend with one.

Grab them and make up lots of these quick breads for the freezer.

The walnuts and raisins are optional. I love the walnuts for crunch and even more nutrients, but you can leave them out or substitute your favorite nut, like almonds or pecans. The raisins add an extra bit of sweetness.

Preheat your oven to 350ºF.

Sift flour, baking soda, salt, baking powder and cinnamon onto waxed paper.

Combine eggs, oil, sugar, zucchini and vanilla in a large mixing bowl. Beat until well mixed. Add the flour mixture from the waxed paper. Mix until smooth. Add raisins and nuts and mix. Pour mixture into a greased 13x9x2" pan.

Bake at 350ºF for 40 minutes or until the center springs back when lightly touched with your fingertip or toothpick inserted in center comes out clean.

Cool in pan on wire rack.

Cut and serve.

Sturdy stoneware loafpan comes in a variety of colors and has a thick bottom for even baking. Le Creuset 1.125-qt. Loaf Pan, Kiwi

• This recipe can also be baked as loaves in tradional loaf pans. Use one large or 2 smaller loaf pans. You may have to bake the zucchini bread up to 10 minutes longer as the loaf pan is deeper. Check with a toothpick to make sure it is done.

A great muffin pan in pink for the feminine cook. blinQ 10x1.25x13-in. Muffin Pan, Passionate Pink

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