Zucchini Bread
net.cooks/Mike Dolan (1983)

This is an extremely good zucchini bread recipe that my wife uses each year when our garden begins to produce zucchini. We normally make at least 20 loaves and freeze them. They are great at holiday times. I like this bread best fresh from the oven, but it is great chilled from the refrigerator, or heated with butter melting into it. Those on diets need look no further; skip this recipe; it won't help your diet one bit, but it certainly is good!!!

3 cups flour - sifted
3 eggs
2 cups sugar
1 cup oil
1 tsp vanilla
2 cups shredded zucchini (we use a blender)
1 cup nuts or raisins (I prefer nuts AND raisins!)
1 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1/2 cup sour cream (one reason that this recipe is rich)

Prepare two bread loaf pans by greasing and flouring them well. Preheat the oven to 350 F.

Sift together the flour, baking soda, salt, cinnamon, and baking powder. In a separate bowl combine the eggs, oil, and sugar. Add the dry ingredients slowly to the eggs, etc. After these are thoroughly mixed, add the sour cream and vanilla. Finally, mix in the shredded zucchini, nuts, and raisins. Pour the mixture into the two loaf pans. Bake at 350 F for about 1 hour and 20 minutes. Use a toothpick in the center to determine if the loaves are done.

While the loaves are baking, begin brewing a pot of coffee or your favorite tea. Set out a knife and the butter, and be prepared for that first slice!