Traditional Zucchini Bread

Ingredients

3 cups of grated zucchini

1 cup of vegetable oil

1 1/2 cups sugar

3 eggs

3 teaspoons vanilla

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

3 teaspoons ground cinnamon

1 teaspoon salt

1/2 teaspoon ground, dried ginger

1 cup chopped walnuts (optional)

1 cup raisins

1 cup chocolate chips

2 tablespoons grated lemon zest (from 2 lemons)

Preparation

Preheat oven to 350 degrees F. In a large bowl, combine the oil, sugar, eggs and vanilla. Mix until combined.

In a separate large bowl, combine the flour, baking powder, baking soda, cinnamon, salt & ginger. Sift together so all is combined.

Slowly, a little at a time, add the flour mixture to the egg mixture. Combine well.

In another bowl combine the walnuts, raisins, chips, lemon zest & zucchini, a little at a time. Add the zucchini mixture to the main mixture, a little at a time until all is combined.

Divide the batter and pour into 2 loaf tins. Smooth out the batter so it's evenly spread across the tin. Bake for about an hour, or until a knife stuck into the middle of the bread comes out clean.

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About

This is a recipe my mom used to make all the time when zucchini was in season. Good enough to eat at breakfast time with a little cream cheese or butter, and for dessert.