Moist, and slightly kissed with orange zest, this classic quick bread makes short work of your garden's zucchini overstock. One of my all-time favorite recipes.
2 cups white sugar
1 cup oil
1/4 cup orange juice
2 teaspoons pure vanilla extract
3/8 teaspoon salt
2 ½ teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1/8 teaspoon cloves
1 tablespoon orange zest, finely minced
3 1/4 cups all-purpose flour
3 cups shredded zucchini (washed, dried but unpeeled)
1 cup plumped raisins
1 cup chopped walnuts
Granulated sugar, for dusting
Preheat oven to 350 F. Spray a 12 cup Bundt pan, ten inch tube pan, or 2 9 by 5 inch loaf pans with nonstick cooking spray.
Combine sugar, oil, eggs, orange juice and vanilla. Stir dry ingredients together and blend into wet batter. Stir in shredded zucchini, raisins and walnuts.
Spoon into pan(s). Sprinkle on some granulated sugar. Reduce heat to 325 F. and bake until done, when cakes spring back when gently touched with fingertips, about one hour.
Makes one large or two smaller loaves.
Great as a gift, freezes well but lasts about 1 week, wrapped well.
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