Great Zucchini Bread

In the late summer, we have an abundance of zucchini which I like to use to make these yummy sweet bread recipes.

Simple Zucchini Bread 


3 cups (750 mL) grated zucchini     

1 cup (250 mL) oil (salad)  

1 1/2 cups (375 mL) sugar

3 eggs, beaten

1 teaspoon (5 mL) vanilla 

3 cups (750 mL) flour             

1 1/2 tsp (7 mL) baking powder

1 teaspoon (5 mL) baking soda

1 1/2 teaspoon (8 mL) cinnamon

 1 teaspoon (5 mL) salt

 1/2 teaspoon (3 mL) ginger

1 cup (250 mL) chopped nuts

1 cup (250 mL) raisins           

Preheat oven to 350F. 

Combine: grated zucchini, oil, sugar, beaten eggs, vanilla.

Sift in together: flour, baking powder, baking soda, cinnamon, salt, and ginger; stir to blend.  

Add: chopped nuts and raisins (if desired) and beat 4 minutes. 

Place in greased loaf pan and bake 1 hour.

This recipe freezes well.

Also, did you know that grated zucchini freezes very well?

Source: (Mostly Harmless) Date: Jul 1993  

ZUCCHINI BREAD (The best ever!)
Photo to come 

2 c. all-purpose flour  

1.5 tsp. salt  

3 tsp. cinnamon  

1 tsp. baking soda

1/2 tsp. baking powder

 1 c. oil

 3 eggs

 1 tsp. vanilla

1-1/2 c. sugar

 3 c. shredded zucchini

 1/2 c. chopped walnuts

 1/2 c. raisins

Preheat oven to 350F.  Grease two small loaf pans.  Sift together flour, salt, cinnamon, baking soda, baking powder.  In a large bowl whisk together oil, eggs, vanilla, sugar.  Stir in flour mixture and remaining ingredients.  Divide into prepared pans. 

Bake for 55-60 minutes or until cake tester comes out clean.  Cool on wire racks to room temperature.

Source: Family Circle, June 1991

Popular posts from this blog

Tiffani Thiessen Braised Tri-Tip Roast with Slow Cooker Directions

Mom Caskey's and My Mothers Traditional Stuffing: