Nana’s Zucchini Bread

2 cups sugar

2 cups margarine

3 eggs

2 cups shredded raw zucchini

1 teaspoon vanilla extract

3 cups flour

¼ teaspoon baking powder

1 tablespoon baking soda

½ tablespoon salt

1 tablespoon cinnamon

½ teaspoon clove and allspice

¼ teaspoon nutmeg and ginger

1 cup raisins

1 cup walnuts

In a large bowl, blend sugar and margarine and add eggs. Mix well. Stir in the remaining ingredients.

Spray a 4-by-8-inch loaf pan with nonstick cooking spray. Pour batter into bread pan and cover with foil. Place the pan in the slow cooker. Pour water around the bread pan, about a quarter of the way up the sides of pan. Cook on HIGH 3 to 4 hours, until bread is firm and toothpick inserted comes out clean. Remove and let cool, then take the bread out of pan, slice and serve.

Each loaf serves eight to 10.

Cook’s notes: This recipe will make two loaves of bread, but only one bread pan will fit into your slow-cooker. You can place extra batter in the fridge for up to 2 days. You will need an oval slow cooker to fit a 4-by-8-inch bread pan.

“The Crockin’ Girls Slow Cookin’ Companion” (Five-Star Institute, 2012)