ZUCCHINI BREAD A tasty recipe that's always popular. Moist and delicious, this loaf tastes great thinly sliced and buttered or spread with cream cheese. Preheat oven to 350°F | Two 8 1/2- by 4 1/2-inch loaf pans, greased 1 1/2 cups all-purpose flour 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 1/2 teaspoons cinnamon 1/2 teaspoon ground nutmeg 3 eggs 1 1/2 cups granulated sugar 1 cup vegetable oil 2 teaspoons vanilla 2 cups shredded unpeeled zucchini 1/2 cup chopped walnuts 1/2 cup raisins

Combine first seven ingredients. Stir well to blend.

Beat eggs in large mixing bowl. Gradually beat in sugar, then oil and vanilla. Add dry ingredients gradually, mixing well. Stir in zucchini, walnuts and raisins. Pour batter into prepared pans. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then turn out onto rack to cool completely.

VARIATION: Replace zucchini with grated coconut.

Makes 2 loaves.

TIP: Use small zucchini. Large ones have tougher skins and a lot of seeds.

Preparation time: 15 minutes | Baking time: 1 hour | Freezing: excellent.

Robin Hood Baking Festival Cookbook