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