Kristina's "Famous" Zucchini Bread

Almost 11 years ago, I discovered the zucchini bread recipe everyone talks about. And by everyone, I mean my husband. And kids. And other people I bake it for. Ha!

My husband says it is "like candy." I definitely think it has some unique ingredients that make it stand out from the crowd...so every summer, I freeze shredded zucchini for the sole purpose of baking this treat any time I want to.

A few tips: Golden raisins elevate this recipe, so use them instead of the standard dark raisins. If you have time, soak them in a little water while you whip up the rest of the ingredients. This helps ensure the raisins are plump and tasty in the finished bread.

Also, I use refined coconut oil in this recipe, since I think it is a really healthy choice - but you can also use olive oil, or probably any liquid oil you prefer.

Finally, you may also use this batter to make muffins; bake them for about 20 minutes, or until a toothpick run through their center comes out clean.

Kristina's "Famous" Zucchini Bread Recipe

3 cups shredded zucchini

4 cups all purpose flour

1 cup plus 2 tablespoons cane sugar

1/2 cup golden raisins

1/4 cup packed brown sugar

5 teaspoons baking powder

1 tablespoon grated lemon rind

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

1 1/2 cups milk

6 tablespoons oil

2 teaspoons real vanilla extract

2 large eggs

1. Preheat the oven to 350 degrees F. Grease two 8x4 inch loaf pans with cooking spray or coconut oil; set aside. Press the zucchini through a sieve to remove excess moisture; set aside.

2. In a large bowl, combine flour, 1 cup sugar, raisins, brown sugar, baking powder, rind, cinnamon, salt, and nutmeg; make a well in the center of mixture.

3. In a medium bowl, stir together the milk, oil, vanilla, and eggs. Stir in the zucchini. Add the zucchini mixture to the flour mixture, stirring until just moist.

4. Divide the batter evenly between the two prepared pans. Sprinkle the top of each loaf with 1 tablespoon sugar. Bake at 350 for 1 hour and 10 minutes, or until a knife inserted in center comes out clean.

5. Cool the loaves for 5 minutes in their pans on a wire rack. Then, remove the loaves from the pans and cool completely on the wire rack.