Garden Fresh Zucchini Bread Recipes

Steps:

• Preheat oven to 350°F Grease and flour a 9 X 5 loaf pan.
• Chop or slice walnuts (I use the food processor slicer blade) and set aside.
• Shred zucchini and set aside.
• In a food processor bowl (with knife blade), or mixer bowl, add oil, sugar, eggs, vanilla, baking soda, cinnamon, salt, and baking powder. Process or mix until just blended.
• Add flour to the bowl. Process or mix just until incorporated into the batter.
• Add zucchini and walnuts, and stir by hand just until they're mixed in . Pour batter into the loaf pan and bake until the loaf tests done, about 1 1/4 hours.

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
• In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
• Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.