Zucchini Nut Bread

• 2 cups coarsely grated zucchini
• 4 large eggs, room temperature
• 2 cups sugar
• 1 cup vegetable oil
• 3 12 cups unsifted all-purpose flour
• reserve 1/4 cup for nuts and raisins
• 4 teaspoons baking powder
• 1 12 teaspoons salt
• 2 teaspoons cinnamon
• 2 teaspoons wheat germ
• 1 cup sliced pecans
• 1 cup raisins
• 1 12 teaspoons vanilla

1. Soak zucchini for an hour in ice water; dry and grate un-peeled.
2. In a large bowl beat eggs on high speed until thick and lemon colored.
3. Gradually beat in sugar and oil.
4. Spoon flour into cup for measuring.
5. Sift into another bowl 3 1/4 cups flour, baking powder, salt, and cinnamon.
6. On low speed add dry ingredients to egg mixture along with wheat germ, alternate with zucchini.
7. Stir in vanilla.
8. Spoon batter into two greased and lightly floured loaf pans lined with waxed paper.
9. Bake in a preheated 350 degree oven on middle shelf for 55-60 minutes or until bread tests done.
10. Cool in pans for 10 minutes and turn out on wire racks.
11. Serve hot or cold.
12. Keeps well both refrigerated and frozen.

zucchini, eggs, sugar, vegetable oil, flour, nuts, baking powder, salt, cinnamon, germ, pecans, raisins, vanilla

Taken from www.food.com/recipe/zucchini-nut-bread-413365 (may not work)