Zucchini Bread

So yesterday this lady at work practically forced me to take home a zucchini she had brought from her garden. I only remember having zucchini once or twice so I had no idea what to do with it (and naturally joseph doesn't like zucchini). I then remembered that I once had zucchini bread and it was tasty. I went to allrecipes.com (a daily occurence), found a recipe, and whipped up 2 loaves. I just ate a slice and it was pretty darn good, I must admit but I am the cook. I did omit the raisins and nuts but I should have put some in half a loaf for dad. oh, well.

Zucchini Bread II (http://allrecipes.com/Recipe/Zucchini-Bread-II/Detail.aspx?src=etaf)

Brown sugar contributes to the richness of this traditional loaf that 's pepperedwith nuts and raisins.

Yields: 24 servings

INGREDIENTS:

3 eggs

3/4 cup vegetable oil

1 2/3 cups packed brown sugar2

cups grated zucchini

2 teaspoons vanilla extract

3 cups all-purpose flour

3 teaspoons ground cinnamon1

1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup raisins

1/2 cup chopped walnuts

DIRECTIONS:1. In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla;stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir inraisins and nuts. Pour batter into a greased and floured 9 x 5 inch loaf pan. Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.