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Zucchini Bread With Walnuts and Raisins




Source of Recipe


Internet


List of Ingredients




2/3 c. butter, softened
1 2/3 c. sugar
1 c. brown sugar, firmly packed
4 eggs
3 c. peeled and shredded zucchini
1 c. thick buttermilk
2 tsp. vanilla
3 1/3 c. flour
2 tsp. soda
1/2 tsp. baking powder
1 tsp. salt (optional)
1 tsp. cinnamon
1 tsp. cloves
1 c. walnuts, chopped
2/3 c. raisins

Recipe



Cream together butter and sugars until fluffy. Gradually add eggs beating until well blended. Blend in buttermilk and vanilla. Stir in zucchini. Thoroughly blend dry ingredients (or sift together) and add to zucchini mixture. Fold in walnuts and raisins. Pour into three greased 9 x 5 inch loaf pans and bake 60-70 minutes at 350 degrees. Allow to cool in pan for 10-15 minutes. Remove from pan and cool on wire rack. Freezes well.
(Note: For muffins, pour into muffin cups or greased muffin tins and bake for 22-28 minutes. Makes about 3 dozen medium muffins).