Zucchini Raisin Nut Bread

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	All-purpose flour - plus
2 tablespoons	30ml	All-purpose flour
1 cup	62g / 2.2oz	Whole-wheat flour
1 tablespoon	15ml	Double-acting baking powder
3/4 teaspoon	3.8ml	Salt
1 teaspoon	5ml	Cinnamon
1/4 teaspoon	1.3ml	Ground cloves
3/4 cup	148g / 5.2oz	Granulated sugar
1/2 cup	80g / 2.8oz	Raisins
1/2 cup	73g / 2.6oz	Chopped walnuts
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - melted
2 cups	396g / 13oz	Eggs - lightly beaten (large)
1/2 cup	118ml	Milk
2 teaspoons	10ml	Grated lemon zest
2 cups	474ml	Coarsely-grated zucchini

Recipe Instructions

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

In a bowl sift together the 1 1/2 cups all-purpose 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.

This recipe yields 1 loaf.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8856 broadcast 04-04-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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