Recipe - Zucchini Raisin Nut Bread

1 One half cup Plus 2 tablespoons
allpurpose flour
1 cup Whole wheat flour
1 tablespoon Doubleacting baking powder
Three fourths teaspoon Salt
1 teaspoon Cinnamon
One fourth teaspoon Ground cloves
Three fourths cup Granulated sugar
One half cup Raisins
One half cup Chopped walnuts
1 Stick unsalted butter, (1/2
cup) melted
2 lg Eggs, lightly beaten
One half cup Milk
2 teaspoon Grated lemon zest
2 cup Coarsely grated zucchini

Preheat oven to 350 degrees F. Butter a 9 by 5 by 3inch loaf pan.

In a bowl sift together the 1 One half cups allpurpose flour, whole wheat
flour, baking powder, salt, cinnamon and cloves. Stir in the sugar. In a
separate bowl toss the raisins and walnuts with the remaining 2 tablespoons
flour. Add the butter, eggs, milk, lemon zest, raisins, walnuts and
zucchini and mix until just combined. Pour the batter into the prepared
loaf pan. Bake for 45 to 50 minutes or until the bread pulls away from the
sides of the pan and tester inserted in the middle comes out clean. Cool
bread in pan on a rack for 15 minutes, remove from pan and allow to
completely cool before cutting.

Yield: one loaf

NOTES : Cooking Live

Recipe by: Cooking Live Show #CL8856 Posted to MCRecipe Digest V1 #557 by
Angele Freeman jfreeman@netusa1.net on Apr 7, 1997