Nana’s Zucchini Bread

Name: Nana’s Zucchini Bread
Yield: Yield: 2 loaves (12 servings per loaf).
Ingredients: 1 tsp salt; 1 tsp ground cinnamon; 1½ cups sugar; 3 cups flour; 3 eggs; 2 medium zucchini (2 cups grated); ¾ tsp baking soda; 1 tsp baking powder; 1 cup canola oil; 1½ cups walnuts; 1 cup raisins, currants or chocolate chips; 1 cup raisins, currants or chocolate chips; 1 cup raisins, currants or chocolate chips

Preparation info

Yield: 2 loaves (
12
servings per loaf).

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

To escape the summer heat, Evelyn Laederer (called Nana by close friends and family) used to cook and bake downstairs in her laundry room, using her toaster oven and slow cooker. I’m sure she would have loved my lighter variation of her famous zucchini bread.

Ingredients

1½ cups walnuts
1 cup raisins, currants or chocolate chips
3

Vegetarian
Summer
Bread

Method

For machines with nested bowls.

Steel Blade: Chop nuts coarsely with several quick on/offs. Reserve ½ cup nuts to sprinkle on top of loaves. Combine remaining nuts with raisins in a small bowl; set aside.

Process flour with sugar, cinnamon, salt, baking powder and baking soda for 10 seconds, until blended. Transfer to a large mixing