Zucchini Bread
If your garden is full of zucchini and you’re looking for something sweet with a bit of spice to go with your breakfast, lunch, or dinner, then break out that cutting board and turn on the oven because we have the perfect recipe for you.
Ingredients
- 3 cups zucchini, shredded
- 1 2/3 cups sugar
- 2/3 cup vegetable oil
- 2 tsp vanilla
- 4 large eggs
- 3 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp baking powder
- 1/2 cup walnuts, coarsely chopped
- 1/2 cup golden raisins
Directions
- Preheat oven to 350 o F. Move oven racks to low, so that tops of pans will be in middle oven. Grease two 8-inch loaf pans.
- In a large bowl, beat together zucchini, sugar, oil, vanilla, and eggs.
- Add in flour 1 cup at a time. then mix in remaining ingredients, except for nuts and raisins. Fold in nuts and raisins with a wooden spoon.
- Pour into pans. Bake for 50-60 minutes, until toothpick comes out clean.
- Cool 10 minutes, loosen sides, flip to release. Cool on wire rack before wrapping.
Handling & Storage
A summer variety, zucchini should be firm, shiny, and have slightly prickly skin. Look for zucchini that is no more than 2 inches in diameter and free of blemishes.
Nutritional Information
Calories: 307
Total Fat: 13 g
Saturated Fat: 2.4 g
Trans Fat: 0.0 g
Cholesterol: 27 mg
Sodium: 329 mg
Total Carbohydrates: 44.3 g
Dietary Fiber: 1.6 g
Sugars: 24.4 g
Protein: 5.5 g
Serves: 16
