I always put the zucchini in the blender and measure it out into Ziplocks in the summer when there is an over-abundance of zucchini everywhere. That way I can just get a bag out of the freezer and make zucchini bread anytime of the year. It works best if you grate the zucchini first before trying to blend it.
3-4 cups of zucchini, big seeds removed and grated
(2 1/2 cups of blended zucchini)
1 1/2 cups raisins
2 1/2 cups sugar
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped nuts - I use walnuts
1 cup oil
3 teaspoons vanilla
Put zucchini in blender and blend until smoothish (no chunks, but not totally liquified). You will need 2 1/2 cups of blended zucchini. Add the raisins to the zucchini and heat until hot, not boiling. You are just heating up the raisins and reconstituting them in the juice of the zucchini. Remove from the heat.
In a large bowl mix together all the other ingredients with a spoon. I mix together the dry ingredients first, then when they are mixed thoroughly, I add the eggs, oil, and vanilla. Mix thoroughly with a spoon until no clumps remain.
Pour into two large loaf pans that have been greased, lined with wax paper, and greased again.
Bake at 335 degrees for 70 minutes until a toothpick comes out clean when inserted.
We love to have this sliced and toasted in the oven.