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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1224 |
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This is my favorite recipe for zucchini bread and it's super easy! Ingredients:
3 cups shredded zucchini ( 2 to 3 medium) |
1 2/3 cups sugar |
2/3 cup vegetable oil |
2 teaspoons vanilla |
4 large eggs |
3 cups all-purpose or whole wheat flour |
2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon groung cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon baking powder |
1/2 cup coarsely chopped nuts (optional) |
1/2 cup raisins (optional) |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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