Another Zucchini Recipe

When I say we have had a lot of zucchini around here, it is NOT an exaggeration.  These oversized vegetables are perfect for making and freezing some delicious bread.  Last week, I shared my favorite

Chocolate Zucchini Recipe.  This week, I'm sharing my newly discovered favorite classic Zucchini Bread recipe from The Victory Garden Cookbook.  Moist, delicious and dessert worthy, this recipe makes two yummy loaves...good luck keeping them around!

Lynn's Spicy Zucchini Bread
Ingredients

• 3 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 3/4 cups sugar
• 3 eggs
• 1 cup oil
• 1 3/4 tsp vanilla
• 2 cups coarsely grated zucchini
• 1 cup rasins (optional)
• 1/2 cup nuts (optional)

Directions
Stir the dry ingredients together.  Beat the eggs, sugar, oil and vanilla.  Gradually beat the dry ingredients.  Stir in zucchini, adding the rasins and nuts if you like.  Divide between 2 greased loaf pans and bake in a 350 degree oven for 50-60 minutes or until fork comes clean.  Makes 2 loaves.

Yummy!  Linking up today at Townsend House!  Come share what you're cooking!