The following recipe can be found on page 47 under Quick Breads & Loaves in the Breads & Rolls section of the R.M. of Mossey River Homecoming Cookbook. It was submitted by Jean Masiowski (Mullen) who was connected to the Mowat School. She was my paternal great aunt, sister-in-law to my grandmother Pauline Johnston (Masiowski).
Zucchini Bread
- 3 eggs
- 1 cup oil
- 2 teaspoons vanilla
- 2 cups sugar
- 2 cups grated zucchini
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1 cup raisins
- 1/2 cup chopped walnuts
Blend oil, eggs, vanilla, sugar and zucchini; add flour and dry ingredients, mixing well. Stir in raisins and walnuts. Pour into 2 greased loaf pans. Bake at 350 degrees F for 1 to 1-1/4 hours.
