Whole Wheat Zucchini Raisin Nut Bread |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I have never made these before- in fact, they are cooking right now as I am trying this. I modified the original recipe to include brown sugar- sorta an afterthought(which called for just 2 c. white sugar) when I had already added the 2 c. white sugar. Anyway, you might find that the bread is too sweet with all that sugar or you may like it if you enjoy really sweet breads. Ingredients:
2 cups white sugar |
1/4 cup brown sugar |
3 eggs |
1 cup oil |
1 tablespoon vanilla |
2 cups coarsely grated peeled loosely packed zucchini |
1 cup all-purpose white flour |
1 cup whole wheat flour |
4 tablespoons wheat germ (optional) |
1 teaspoon salt |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1 tablespoon all-purpose flour |
1 tablespoon brown sugar |
1 tablespoon cinnamon |
1 teaspoon nutmeg |
1/4 teaspoon clove |
1 cup chopped walnuts |
1 cup currant raisins |
3 tablespoons butter |
3 tablespoons raw sugar |
Directions:
1. Preheat oven to 350 degrees.
2. In large mixing bowl, beat eggs until frothy.
3. Add sugar, oil and vanilla to eggs and beat until thick.
4. Stir in zucchini.
5. Sift together dry ingredients and add to zucchini mixture; mix well.
6. In a small bag, mix together 1 tbsp brown sugar and 1 tbsp flour.
7. Dredge the nuts and raisins thoroughly in flour and sugar mixture to keep them from settling to the bottom of the bread.
8. Stir the nuts and raisins into the mixture.
9. Pour into two greased and lightly floured 9 x 5 x 3 inch bread pans or 2 muffin tins (yield 24 muffins).
10. Bake 1 hour or until done.
11. Heat the 3 tbsp sugar in a small dish and add the sugar.
12. Baste the bread or muffin tops with the mixture when they appear to have around 5 minutes left baking.
13. It makes a really nice crunchy, sugary crust.
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