Wednesday, July 29, 2009

Zucchini Bread

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 1/2 cups Sugar

1/2 C brown sugar

4 eggs, room temperature

1 cup vegetable oil

2 cups grated, unpeeled zucchini

1/2 teaspoon vanilla

Preheat oven to 350° F. Sift flour, baking powder, baking soda, salt and cinnamon, then set aside.Combine sugar and eggs in large mixing bowl and beat at medium speed for 2 minutes. Gradually add oil, beating constantly 2-3 minutes. Add zucchini and vanilla and blend well. Stir in walnuts and raisins. Fold in sifted dry ingredients just until batter is evenly moistened-careful not to overmix. Spoon batter into nonstick muffin pans. Bake 25 minutes or until lightly browned. Let stand 10 minutes, then turn muffins out onto a rack to cool. Makes 24 muffins.Demerara sugar has a crunchy texture that makes it a great topping on desserts and helps enhance the flavor and texture of baked goods.

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