Zucchini Bread

This recipe is from Nadine Onstot.

3 eggs

1 3/4 c. sugar

1 c. salad oil

3 t. vanilla

2 c. grated, unpeeled raw zucchini

2 T.  grated orange rind

3 c. sifted flour

1 t. salt

1 t. soda

1/4 t. baking powder

2 t. cinnamon

1/2 c. raisins or nuts (I prefer raisins)

Beat eggs until light and fluffy; add sugar and continue beating until blended.  Stir in salad oil, vainly, zucchini and orange rind.  Sift dry ingredients; stir into egg mixture along with raisins.  Turn into 2 greased 8x4” loaf pans.  Bake at 325 degrees for 50 to 60 minutes or until bread tests done.  Remove from pan; cool on rack.  Chill before slicing.

I’ve made this about a million times.  The orange rind and cinnamon add a little zing to zucchini which doesn’t have a lot of flavor in quick breads.  Two thin slices with a layer of peanut butter makes a great, freezable sandwiches for quick lunches.