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Zucchini Bread Recipe

Ingredients

How to make it

  • Move oven rack to low postion so the tops of the pans will be in the middle of the oven. Heat to 350. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches, with shortening.
  • Mix zucchini, sugar, oil, vanilla, and eggs in a large bowl. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between pans.
  • Bake 8-inch loaves for 50 to 60 minutes, 9-inches loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted the center comes out clean. Cool 10 minutes in pans on wire rack.
  • Loosen side of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Reviews & Comments 1

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    " It was good "
    trigger ate it and said...
    I grow a lot of Zucchini in my garden I have seen and tried lot of Zucchini bread recipes over the years. I like that you use whole wheat flour, I can almost smell the cloves from this already . I am going to keep this for next summer. I can hardly wait until then I love all the fresh fruit and veggies direct from the garden.
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The Cook

jenniferastra Richfield, MN

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