Aunt Catherine’s Zucchini Bread/Muffins

Note by Phyllis Brown:  Aunt Catherine, my dad’s sister, makes the very best zucchini bread you’ve ever tasted.  She bakes her bread in coffee cans!  I usually don’t have coffee cans so just bake it in regular loaf pans – or make muffins!  Aunt Catherine adds raisins – and big pieces of walnuts!  And cinnamon and nutmeg!  The addition of both brown and white sugar give it a special taste – and give the top just a hint of crunch.  The aroma while baking is out of this world!  The zucchini came from our garden!  It made four cups when shredded and I froze the remaining two cups for another use!

Aunt Catherine’s Zucchini Bread

  • 1 cup cooking oil
  • 3 eggs
  • 1 cup brown sugar
  • 1 cup white sugar
  • 3 cups flour
  • 1 teaspoon soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup walnuts, broken into large pieces
  • 1/2 cup raisins
  • 2 cups grated zucchini

Preheat oven to 350 degrees.  Spray two loaf pans or 2 12-count muffin tins generously with cooking spray.  Beat oil and eggs, add sugar and beat for another minute or two.  Combine dry ingredients and add to mixture.  Stir in zucchini, nuts and raisins.  Mix thoroughly.  Divide batter into loaf pans or muffin tins.  Bake the loaves for about an hour, muffins for about 25-30 minutes.  Watch carefully!  Enjoy!

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