Ingredients:
8 oz. zucchini, trimmed
1/2 cup (4 fl. oz.)canola oil + extra for greaing
3/4 cup (6 oz.)
2 large eggs
1 tsp vanilla extract (essence)
1 1/2 cup unbleached all-purpose flour + extra for flouring
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp baking soda
1/2 cup chopped, pitted moist pack prunes or raisins
1/3 cup coarsely chopped walnuts
Directions:
Pre-heat oven at 350 F (180 C). Grease and lightly flour one 8 1/2 x 4 1/2 inch loaf pan or 3 6 x 3 inch loaf pans. Using the large wholes of a box grater/shredder or a food processor, shred the zucchini. You should have about one cup. Set aside. In a bowl, combine oil, sugar, eggs, and vanilla. Beat vigorously with a whisk or with an electric mixer on medium speed until pale and creamy (about one minute). Stir in the shredded zucchini until blended. In a bowl, stir together the flour, baking powder, cinnamon, salt, baking soda, prunes or raisins and walnuts. Add the flour mixture to the zucchini mixture and stir just until combined. The batter will be stiff. Scrape the batter into prepared pan(s). Bake until bread is firm to the touch and pulls away from pan sides (approx. 50 minutes for a large loaf or 35-40 for small ones). A cake tester inserted in the middle of the loaf should come out clean. Let cool in the pan on a rack for 10 minutes. Turn the bread out, place upright on the rack and let it cool completely.
Thanks, mom!
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