BREADS

Zucchini Bread

2 cups shredded zucchini
2 1/2 cups sugar
3 eggs
1 cup salad oil
1 tsp vanilla

Mix the above ingredients.
Sift together:
     3 cups flour
     1/2 tsp baking powder
     1/2 tsp salt
     1/2 tsp baking soda

Blend will with the other ingredients.
Add one cup chopped walnuts.

Bake at 325° for one hour in a two loaf pan.

CARROT & ZUCCHINI BREAD

1 1/2 cups all-purpose flour
3/4 cup light brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs beaten slightly (or 4 egg whites)
1/2 cup Enova oil
1/2 cup grated carrots
1 3/4 cups grated zucchini
1/2 cup golden raisins

Preheat the oven to 365°F.
Grease and flour an 8" x 3" loaf pan, set aside.
In a medium bowl, combine the eggs and Enova oil; mix well.
Sift dry ingredients into a large bowl.
Gently stir the egg mixture into the dry ingredients.
Fold the carrots, zucchini, and the raisins into the mixture.
Pour the mixture into the loaf pan and bake for about 55 minutes, or until a cake tester comes out clean.
Remove from the oven to a wire rack; allow to cool for 5 minutes.
Remove from pan and return to wire rack until completely cooled.