Zucchini Bread!

As the weather is cooling off, baking seems like a good idea. And since there's still zucchini available locally I like to bake zucchini bread. Not to mention, grating up zucchini and freezing it for the winter baking. I've gone through a pile of recipes - none seemed quite right. I remembered a darker, richer tasting bread but none quite measured up. And then, after cleaning out some of Mom's old stuff in the kitchen I found it - my sister Theresa's zucchini bread recipe. THIS is the one! So I thought I'd share it so everyone can enjoy it : )

Zucchini Bread

Preheat oven to 350 degrees - Grate up enough zucchini to make 2 cups. Drain off excess water. In a large bowl beat:
3 eggs
1 Cup vegetable oil
1 Cup granulated sugar
1/2 Cup unsulphured molasses
2 teaspoons vanilla

Beat until thick and foamy. Combine in a separate bowl:
2 Cups all purpose flour
1/2 Cup whole wheat flour (or use all reg. flour)
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder

Add to egg mixture and stir just until blended. Gently stir in zucchini, 1 Cup raisins and 1 Cup chopped walnuts. Divide batter into 2 greased and floured 5"X9" loaf pans. *I used the 3 small pans above, plus 1 reg. loaf pan*

Bake for 1 hour or until a toothpick inserted in center comes out clean. (less for small loaf pans, approx. 35mins.) Cool in pans 10 minutes then remove to racks to cool completely.