Email to Bonnie n Tom      

ZUCCHINI BREAD (OR PUMPKIN BREAD)

Recipe Introduction


This zucchini bread brings 'em back for more! Wonderful any time of the year. But it's especially good in the fall and winter months with coffee,hot tea,cocoa or a glass of milk.





List of Ingredients



• 2-2/3 cups sugar
  
• 2/3 cups shortening
  
• 3 cups shredded zucchini (**about 2 medium**)
  
• 2/3 cup water
  
• 4 eggs
  
• 3-1/3 cups all purpose flour (**if using self rising flour, omit baking
  
• soda, salt and baking powder**)
  
• 2 teaspoons baking soda
  
• 1-1/2 teaspoons salt
  
• 1 teaspoon ground cinnamon
  
• 1 teaspoon ground cloves (**can substitute allspice if desired**)
  
• 2 teaspoons vanilla
  
• 1/2 teaspoon baking powder
  
• 2/3 cup coarsely chopped nuts
  
• 2/3 cup raisins
  






Instructions



1. Heat oven to 350 degrees.
   
   
2. Grease bottoms only of 2 loaf pans, 9x5x3 inches,or 3 loaf pans,8-1/2x4-1/2x2-1/2 inches. (**I sometimes use mini loaf pans. Fill each mini loaf pan about 2/3 full.Mini loaves are done when toothpick inserted in middle comes out clean.**)
   
   
3. Mix sugar and shortening in 2-1/2 quart bowl. Stir in zucchini,water and eggs. Mix in flour, baking soda, salt, cinnamon, cloves (OR allspice), vanilla and baking powder; stir in nuts and raisins.Pour into pans. Bake until wooden toothpick comes out clean, 60 to 70 minutes; cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. 2 or 3 loaves (24 slices each); 125 calories per slice. **You will get several more loaves if you use mini pans.Cooking time is a little shorter for mini pans too.**
   
   
4. This bread freezes well. Tastes better the second day after flavors have "aged" a little.(If you can keep it that long !!)
   
   
5. Pumpkin Bread: Substitute 1 can (16 ounces) pumpkin for the zuchinni. Omit vanilla. Increase baking time to about 1 hour 10 minutes.