Zucchini Bread

This was my first try at zucchini bread. I found the recipe in The Recipe Club, a book about a friendship between 2 women over the span of over 40 years. Their story is intertwined with great recipes that they shared during their life.

Ingredients:

- Butter or shortening for greasing pans,
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 Tbsp ground cinnamon
- 3 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups peeled, grated raw zucchini
- 1 Tbsp vanilla extract
- 1/2 cup chopped walnuts
- 1/2 cup raisins (I did without)

Preheat oven to 350 F. Grease 2 9x5x3-inch loaf pans.

In a large bowl, combine the flour, salt, baking soda, baking powder and cinnamon.

In a separate bowl, whisk the eggs until light and foamy.

Mix in the sugar, oil, zucchini, and vanilla.

Slowly add the dry ingredients, stirring until just incorporated. Fold in the nuts and raisins.

Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 1 hour.
Let cool 5 minutes in the pan, then turn out onto a wire rack and let cool completely.