Favorite Friday Recipe: Zucchini bread

This recipe was recommended by one of the gals on Fashionism.  I figured it was a good way to try to sneak vegetables into B's breakfast (except for the fact that you could see some of the green peel that I missed while grating).  It turned out really well and tasted very much like banana bread.  I loved the addition of raisins in it as well.

Non-dairy zucchini cake/bread

Ingredients:

• 1 3/4 cup all purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 cup granulated sugar
• 3 eggs
• 1/2 cup of canola oil
• 2 cups of shredded zucchini (about 2 medium zucchini, grated finely)
• 1 cup of mashed ripe bananas (2 medium bananas)
• 1/2 cup of raisins (optional: I think I used close to 1 cup) 
• dash of vanilla

Directions:

• Preheat oven to 350F
• Grease two loaf pans
• Mix flour, baking powder, soda and sugar
• Whisk eggs, oil & vanilla
• Stir eggs and flour mixture together. Add zucchini & bananas & raisins. Mixture will be lumpy.
• Bake for 45-50 mins or until toothpick inserted in the middle comes out clean.