Zucchini Nut Bread: 1 Day to Christmas 2020

Yay!! Happy Christmas Eve everyone!!! I hope Santa visits and brings you some goodies!

Today’s recipe is for Zucchini Nut Bread! I started making this within the last ten years and people love when I do. So much so, that I’ve began making it for relatives and giving it to them on Christmas Eve to enjoy for breakfast Christmas morning.

I use small baking pans (usually ceramic) to make about 6 miniature loaves of bread. I think it bakes better than using 2 bread pans and makes it easier to hand out a small loaf to each person.

My set up is different for today’s picture. Instead of a tea cup I have a Santa mug and it’s full of apple cider instead of tea. My husband recently learned that a slice of lemon (not squeezed) makes apple cider more delicious.

Zucchini Nut Bread:

3 cups unsifted all purpose flour (I use self rising flour, but do not add baking soda, baking powder, or salt)

1 teaspoon baking soda

1 teaspoon salt

3/4 teaspoon baking powder

2 teaspoons ground cinnamon

1 tablespoon grated lemon peel

2 cups grated, unpeeled zucchini

1 cup finely chopped walnuts

1 cup raisins

2 cups sugar

1 cup salad oil

4 eggs

1.) Preheat oven to 350 degrees. Grease well and flour two 9×5 loaf pans or 6 miniature loaf pans.

2.) Sift flour with cinnamon, salt, baking soda and baking powder.

3.) In separate bowl, combine lemon peel, zucchini, walnuts and raisins.

4.) In large mixing bowl (yes this is the 3rd bowl and unfortunately you need to keep the ingredients in each bowl separate until you mix it right before putting it in the pans then the oven), combine sugar, salad oil and eggs with spoon or electric mixer until smooth.

5.) Add sifted dry ingredients to the large mixing bowl of wet ingredients, stirring until smooth. Add zucchini mixture with spoon until well combined. Pour into bread pans.

6.) Bake 50-60 for larger bread pans and 40-45 minutes for miniature bread pans. Let cool in pan at least 10 minutes.

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