Farmers Market Recipe: Zucchini Walnut Bread
Wash hands and assemble clean equipment. Pre-heat oven to 350°F. Spray the two 9x5” loaf pans with non-stick vegetable spray. Whisk together the whole wheat and white flour, baking soda, salt, cinnamon, and baking powder. In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture, alternately with zucchini, into the egg mixture. Stir in the raisins,
walnuts, and vanilla. Pour batter into the two prepared loaf pans. Bake on lowest oven rack for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto cooling racks to cool completely. Freezes well. Makes 2 loaves.