Zucchini Bread
3 cups (710 ml) flour
1½ cup (355 ml) sugar
1 tsp. (5 ml) cinnamon
1 tsp. (5 ml) salt
1 tsp. (5 ml) baking powder
¾ tsp. (3.7 ml) baking soda
1½ cup (355 ml) walnuts
1 cup (237 ml) raisins
2 medium zucchini
3 eggs
1 cup (237 ml) oil
Combine flour, sugar, cinnamon, salt, baking powder and baking soda
in a large bowl. Grate walnuts with the Coarse Grater (J.3). Set aside
½ cup (120 ml) nuts. Combine remaining nuts with raisins in a small
bowl and set aside. Grate unpeeled zucchini with the fine shredder
(J.4). Add to flour mixture. In a separate bowl, blend eggs with oil.
Add to flour mixture and stir until moistened. Add raisin/nut mixture.
Pour into two greased and floured 9" x 5" loaf pans. Sprinkle with
reserved nuts. Bake at 350°F (177°C) for 45 minutes until loaves test
done. Cool for 15 minutes before removing from pans. Freezes well.
(Can substitute 6 oz chocolate chips for raisins).
Scrumptious and Healthy Carrot Cake
3 carrots, scraped and trimmed
1 apple peeled and cored
3 eggs
1¼ cups (296 ml) sugar
1 cup (237 ml) oil
2 cups (474 ml) flour
2 tsp. (10 ml) baking soda
1 tsp. (5 ml) baking powder
2 tsp (10 ml) cinnamon
1 cup (237 ml) raisins
Grate carrots and apple with the fine shredder (J.4). Beat eggs and
sugar. Add oil and continue beating. Add carrots and apple and beat
just until blended. Add dry ingredients and mix just until flour
disappears. Add raisins. Pour batter into a well-greased 12 cup Bundt
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