This is the richest, moistest zucchini bread…I could go into rapture just thinking about it. Jeanie has identified her changes to the original recipe, but I don’t know why you’d want to make it any way other than her way. I would take a picture, but I ate it all. Oops.
1/2 C vegetable oil*
1/2 C unsweetened applesauce*
2 C white sugar
2 C grated zucchini
2 t vanilla extract
3 C all-purpose flour
3 t ground cinnamon
1 t baking soda
1/4 t baking powder
1 t salt
1 C chopped walnuts*
1 C raisins (soaked in warm water to plump)*
* Jeanie’s variations to the original recipe
1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8×4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil, applesauce and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt, nuts & raisins; stir into the egg mixture. Divide batter into prepared pans.
3. Bake for 60 to 70 minutes, or until done.