Dee's Blue Ribbon Zucchini Cake/bread

Total Time: 2 hrs 10 mins Preparation Time: 1 hr Cook Time: 1 hr 10 mins

Ingredients

• 2 cups all-purpose flour
• 2 1/2 teaspoons cinnamon
• 1/4 teaspoon grated nutmeg
• 3/4 teaspoon pumpkin pie spice
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 3 eggs
• 2 cups granulated sugar
• 3/4 cup vegetable oil
• 1 teaspoon vanilla
• 2 cups well packed prepared zucchini (does not have to be peeled, about 2-4 large zucchini)
• 1 1/2-2 cups chopped pecans (your choice) or 1 1/2-2 cups walnuts (your choice)
• 3/4 cup raisins

Recipe

• 1 slice, seed and coarsely grate 2 to 4 large zucchini.
• 2 place about a handful or two of the grated zucchini into cheesecloth, or a clean cotton dish towel (do not use a terry cloth dish towel), and squeeze it until very dry; repeat with the remaining grated zucchini.
• 3 measure out 2 well packed cups of the prepared zucchini for the recipe.
• 4 grease and flour a 12 cup bundt pan (or two 8x4-inch loaf pans).
• 5 preheat oven to 350°f.
• 6 in a bowl, sift together the flour, cinnamon, nutmeg, pumpkin pie spice, baking powder, salt, and baking soda.
• 7 in a large bowl, beat eggs until light.
• 8 gradually add sugar, and continue beating until thick and lemon colored.
• 9 continue beating egg/sugar mixture, while adding the oil in a thin stream, beat until all is well blended.
• 10 by hand, stir in vanilla, zucchini, nuts and raisins.
• 11 add the sifted dry ingredients, and stir until well mixed.
• 12 pour batter into prepared pan(s).
• 13 bake at 350°f for 60 to 75 minutes or until a cake tester (or wooden toothpick) inserted into the center comes out clean.
• 14 remove from oven and place pan(s) on wire rack to cool.
• 15 let cool in the pan(s) for about 5 minutes, remove cake from pan(s) and return the cake to the wire rack to continue cooling.
• 16 cake should be completely cooled before slicing.