3/4 teaspoon baking powder, aluminum-free if you can get it
1 teaspoon cinnamon
1 cup Organic raisins
1 teaspoon Organic vanilla
In a large bowl, beat eggs with oil until creamy. Gradually add sugar and mix well. Add vanilla and mix. Sift together flour, soda, baking powder, salt and cinnamon. Add alternately to egg mixture with grated zucchini. Stir in raisins and walnuts.
Spray two 9x5x2 inch loaf pans with Pam for Baking. Cut a piece of wax paper to just fit the bottom of the pan and lay in the Pam-sprayed loaf pan; spray again. Alternatively, this recipe will make muffins, but reduce cooking time to 15-30 minutes depending on size of muffins, pan, and oven variances.
Bake at 350 degrees for 45-55 minutes or until knife inserted into center comes out clean. This bread is very rich and moist and freezes well. Use as an afternoon tea bread by cutting into finger size and topping with softened whipped cream cheese and a decorative berry.
Substitutions and Alternative Versions:
You can substitute 1 cup of apple sauce for the vegetable oil. I sometimes mix all purpose flour and whole wheat flour. I also add about ½ teaspoon of nutmeg and ¼ teaspoon of ground cloves. You do not have to add the raisins either. You can also use equal parts of brown and granulated sugars to make the 2 cups, makes it even sweeter and richer.
When you take the loaves out of the oven, run a knife around the edges and turn the bread out onto a sheet of saran wrap, remove the wax paper from the bottom of the loaf, and immediately wrap the bread while warm. This drives the moisture back into the bread as it cools.
When cold you can wrap in foil then put in a zip lock freezer bag, and it will keep in the freezer for a few months. Let it thaw, slice, and microwave just a few seconds per slice to warm. Great as a finger sandwich with plain cream cheese.