This recipe was taken from a Betty Crocker cookbook that my Aunt bought me for my 10th Birthday. It was the one recipe that I cooked over and over again for my late grandmother. She would take the zucchini bread to her church potluck and proudly tell all the members that her young granddaughter made it. Three decades later, I found it on a website and baked it for my parents. This recipe has been tweaked to accommodate their low sugar intake.

Ingredients

• 3 cups shredded zucchini (2-3 medium sized)
• 1 cup cane sugar
• 2/3 cup vegetable oil
• 2 tsp pure vanilla extract
• 4 eggs
• 3 cups flour
• 2 tsp baking soda
• 1 tsp kosher salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp baking powder
• 1/2 cup chopped walnuts
• 1/2 cup raisins (optional)

Steps

1. move oven racks to a low position so that the tops of the pans are positioned in the center of the oven
2. heat oven to 350* F
3. grease or add parchment to the bottoms of two 8″x 4″ loaf pans
4. in a large bowl, stir in zucchini, sugar, oil, vanilla and eggs until well mixed (wet ingredients)
5. in another bowl, add all the dry ingredients except for the walnuts and the raisin
6. mix in the wet ingredients into the bowl of dry ingredients and combine well
7. stir in the walnuts and raisins, if using
8. divide the batter equally into the two loaf pans and bake loaves for 55-60 minutes or until the tops are nicely browned and a wooden stick inserted in the middle of loaf comes out clean