Baking Babes Commentary: JBabe had a huge zucchini from the garden and wanted to try to make a zucchini loaf. While the name isn't appetizing, the flavour is very nice and the loaf is very moist. This recipe was adapted from Epicurean.com and offer a wide variety of ways to make your own loaf. This recipe is also child friendly - similar to carrot cake! We've heard that chocolate zucchini loaf is also very decadent but we haven't tried it yet. That will definitely be on the to try list one day.

Ingredients:

• 1 1/2 cups of pared and grated zucchini
• 1/2 cup sugar
• 2 eggs lightly beaten
• 1/2 cup vegetable oil
• 1 1/2 cups of all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
  
• 1/4 teaspoon salt
• 3/4 cup cinnamom
• 1/2 cup chopped walnuts
• 1/4 cup raisins
• 1/4 cup dried cranberries
  

Directions:

• In a large mixing bowl, beat together the zucchini, sugar and eggs.
• Add the vegetable oil and mix well.
• In another bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Stir into the zucchini mixture.
• Fold in the walnuts and dried fruits.
  
• Preheat the oven to 325 F.
  
• Grease a loaf pan (9x5x3) or line with parchment paper and add a little grease.
• Pour the loaf batter into the pan and bake for 60-70 minutes.
  
• Remnove from the pan and cool thoroughly on a rack.
• Store in an airtight container.
  

Whisk Rating: (out of five)