2 cups of sugar
1 1/4 cups of vegetable oil
1/2 tbsp Vanilla extract
1 tsp nutmeg
2 tbsp cinnamon
2 cups of grated Zucchini
1/2 cups of golden raisins
1/2 cup of nuts (I love pecans, and pecan halves)
2 cups of self rising flour1
1 9 X 13 in baking pan or two 8 inch loave pans
Preheat your oven to 350 degrees. Make sure that your oven’s rack is placed in the center. Even cooking will allow the zucchini bread to have a uniform shape when done.
In a large bowl, combine eggs, oil, sugar, vanilla extract until well blended. I use a handmixer, however, you can effectively stir this by hand. If by hand, in a seperate smaller bowl, mix eggs together thoroughly and then add to the rest of the above list.
Add grated Zucchini, raisins, nuts, and spices to the batter mix and again, mix with your blended well. We want all ingredients well incorporated into the batter. Your batter should be thick. A thick batter is optimal for a rich and dense bread. The end result will be a bread that tastes delicious!
Pour into your pan(s) and bake for 35 minutes. Tooth pick inserted in the center that comes out clean is the indicator that it is cooked. If not, continue checking at 5 minute intervals using a fresh toothpick every time. This prevents it from burning. For a great banana nut bread, omit zucchini an add 2 cups of mashed ripe bananas.