A classic, moist zucchini bread loaded with warm cinnamon, crunchy nuts, and sweet raisins. This recipe makes two delicious loaves, perfect for sharing or freezing.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 3 | Eggs |
| 1 Cup | Vegetable Oil |
| 1 1/2 Cups | Sugar |
| 2 Cups | Grated & Well-Drained Zucchini (from 3 medium) |
| 2 Teaspoons | Vanilla Extract |
| 3 Cups | Flour, Sifted |
| 1/4 Teaspoon | Baking Powder |
| 1 Teaspoon | Baking Soda |
| 3 Teaspoons | Cinnamon |
| 1 Teaspoon | Salt |
| 1 Cup | Raisins |
| 1 Cup | Chopped Nuts (Walnuts or Pecans recommended) |
Instructions
- Preheat your oven to 375°F. Grease and flour two 8x5 inch loaf pans.
- In a large bowl, beat the eggs. Stir in the oil, sugar, grated and well-drained zucchini, and vanilla.
- In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.
- Add the dry ingredients to the zucchini mixture and stir until just well blended. Do not overmix.
- Stir in the raisins and nuts.
- Spoon the batter evenly into the two prepared loaf pans.
- Bake for one hour, or until a toothpick inserted into the center of the loaves comes out clean.
- Cool the bread in the pans for 10 minutes before removing them to a wire rack to cool completely.
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