Ingredients
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3 eggs, beaten
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1 cup oil
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2 1/4 cups sugar
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1 1/2 teaspoons vanilla extract
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3 cups unpeeled zucchini, coarsely grated
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3 cups all-purpose flour, plus
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1 tablespoon all-purpose flour
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1/2 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1 tablespoon cinnamon
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1 pinch clove
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1 pinch nutmeg
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1 cup chopped pecans
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1/2 cup raisins
Instructions
- Preheat the oven to 350°F.
- Grease and flour 3 8x4-inch loaf pans.
- Beat eggs, oil, sugar, and vanilla together until thick.
- Add the zucchini and stir well.
- Sift together 3 cups flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- Gradually add the sifted dry ingredients to the zucchini mixture stirring only till blended.
- Dust the nuts and raisins with 1 tbs of flour and gently fold into batter.
- Pour batter into prepared pans, dividing evenly.
- Bake for 50-60 minutes, or until cake tester inserted in middle comes out clean.
- Let breads cool in pans for 20 minutes.
- Remove to racks to completely cool.