This is moist, spicy and keeps well.
Ingredients:-
3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 cup milk
2 eggs, slightly beaten
1/2 cup vegetable shortening, melted
1 cup sugar
2 cups shredded raw zucchini*
2 cups chopped walnuts (I don't use nuts I use raisins)
*You do not need to peel the zucchini, just grate in the larger holes of the grater. DO NOT squeeze the moisture out before using. Pack it gently into the cup to measure.*
Preheat the oven to 350ºF. Grease anf flour two 8-1/2 x 4-1/2 x 2-1/2-inch loaf pans. Stir and toss together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and set aside. Place the milk, eggs, shortening, sugar and zucchini in a large mixing bowl. Add the combined dry ingredients and beat just until the batter is blanded. Stir in the nuts or raisins. Divide evenly between the prepared pans and bake for about 50 to 60 minutes or until a broom straw or cake tester inserted in the center of loaf comes out clean. remove from oven, and let cool fro a bout 5 minutes; then turn out onto a rack to cool completely.
ROSEMARY CARROT BREAD:- Substitut 2 cups shredded raw carrot for the zucchini and add 2 teaspoons dried rosemary. (I leave out the rosemary to make a carrot bread
Spring Blossoms
