Zucchini Nut Bread
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup Domino® Granulated Sugar
- 2/3 cup vegetable oil
- 3 eggs
- 1 1/3 cups zucchini, unpeeled and grated
- 2/3 cup pecans, chopped
- 2/3 cup raisins
Preheat oven to 350° F. Generously grease a 9x5-inch loaf pan.
In a medium mixing bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the dry mixture and set aside.
In another medium mixing bowl, combine sugar, oil, eggs and zucchini. Add zucchini mixture all at once to dry mixture. Stir just until moistened. Fold in the pecans and raisins. Pour batter into prepared loaf pan.
Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely on wire rack. Wrap in plastic wrap or foil.
Use the smallest zucchini to make this bread. The skins are more tender.