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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This got a great rating by Mr. Picky Eater so I'm posting it here. I used some defrosted shredded zucchini from last years garden that worked perfectly. From Heritage Park Inn of San Diego. Ingredients:
2 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 tablespoon ground cinnamon |
1 teaspoon salt |
1 cup sugar |
1 cup mayonnaise |
3 eggs, lightly beaten |
2 cups grated drained zucchini |
2 teaspoons vanilla extract |
2/3 cup raisins |
1 cup chopped toasted pecans or 1 cup walnuts |
Directions:
1. Preheat oven to 350.Whisk dry ingredients together in a mixing bowl. Add all other ingredients together and blend until thoroughly combined.
2. Divide batter between two greased loaf pans (I used a 9x5 and 8x4). Bake 1 hour.
3. Let cool 10 minutes and remove from pans.
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