Special Zucchini Bread

If your like us then you probably have tons of zucchini growing in your garden. Thank goodness for zucchini bread! This zucchini bread is probably the best recipe that I've ever come across. It comes from my mother-in-law, who adds raisins to her zucchini bread. If you took the raisins out it would be a typical zucchini bread recipe, but the raisins add so much more to this bread! They help to keep the bread moist and they add an extra sweetness. This recipe will not disappoint!

If you have too much zucchini and you can't seem to keep up with it, shred it and put it into freezer bags and then pop it in the freezer, this way you'll have zucchini ready to be made into bread that you can use in the winter!

Special Zucchini Bread

3 eggs
1 cup oil
2 ½ cups sugar
2 cups grated zucchini
3 teaspoons pure vanilla extract
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
3 teaspoons cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 ½ cups raisins

Preheat oven to 325° F.
Combine all wet ingredients in an electric mixer and then add all dry ingredients. Mix well and add raisins last. Pour into greased and floured bread pans and bake for 60-70 minutes, or until a toothpick comes out clean. Let bread sit for 15-20 minutes in pans before removing and cooling on a wire rack. Makes two loaves.