Receta Zucchini Nut Bread
My friend Cindy form Just North of Wiarton, has a group on facebook called Cindy's Recipe Exchange. Last week a member posted a recipe for Zucchini Bread. It looked so delicious that I decided to make a loaf! What is so nice about freezing your garden's produce or if your like me, freezing the produce you bought at the farmer's market, in the dead of winter, it's a real treat to make a nice loaf of bread, a berry pie or a big batch of soup. I hope you have some shredded zucchini packed away in your freezer so you can make this yummy bread~
- 2 cups flour
- 1 T ground cinnamon
- 1 t pumpkin pie spice
- 1 1/2 t baking powder
- 1/2 t salt
- 1/4 t baking soda
- 3 slightly beaten eggs
- 2 cups finely shredded zucchini
- 1 1/2 cups sugar
- 3/4 cup oil
- 2 t vanilla extract
- 1 t lemon extract
- 1 cup golden raisins
- 1 cup pecans
- Pumpkin Pie Spice:
- 4 T ground cinnamon
- 4 t ground nutmeg
- 4 t ground ginger
- 3 t ground allspice
In a small bowl, combine all ingredients and mix well. Store in a small air-tight container.
Grease bottoms and 1/2 inch up sides of two 8 x 4 x 2 inch loaf pans; set aside. In a medium bowl, combine flour, cinnamon, pumpkin pie spice, baking powder, salt, and baking soda; set aside.
In a large bowl, combine eggs, zucchini, sugar, oil, vanilla, and lemon extract; mix well. Add to flour mixture to zucchini mixture; stir just until moistened (batter will be lumpy). Fold in raisins and pecans. Spoon batter into the prepared pans.
Bake at 350 for about 55 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans for 10 minutes. Remove from pans. Cool completely on wire racks. Makes 2 loaves.
*Note: Most quick breads slice easier if they are wrapped in foil overnight and sliced the next day*