Zucchini Spice Bread

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This is an excellent way to use up the overgrown zucchini from your garden. A warning though - grated zucchini is very watery, so make sure you drain it well. I like to squeeze the excess water out by hand.

Servings:

Approx. Prep Time:

15 min.

Approx. Cook Time:

45 min.

Ingredients

1 cup White Self-Rising Corn Meal Mix

1 cup sugar

2/3 cup olive oil

3 large eggs

1/2 cup self-rising flour

2 tsp vanilla extract

2 tsp cinnamon

1 tsp nutmeg

1/4 tsp cloves

2 cups zucchini - grated and drained

1 cup walnuts - chopped

1/2 cup raisins

Directions:

Preheat oven to 350°F. Lightly grease 2 (8 x 4-inch) loaf pans with shortening or cooking spray. In a large mixing bowl, beat together oil and sugar; add in eggs one at a time until well incorporated. Add House-Autry White Self-Rising Corn Meal Mix, flour, vanilla, cinnamon, nutmeg and cloves; mix thoroughly. Add zucchini, nuts and raisins; mix until blended. Pour into prepared pans. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then remove from pans and cool completely, about 2 hours, before slicing.

Meal Suggestions:

You might also try baking this bread in 4 small (5.5 x 3-inch) loaf pans. That way you won't have any leftovers to dry out and you can store a perfect amount in the freezer for later use. Simply reduce the cooking time to around 35 minutes, or until a toothpick inserted into the center comes out clean.