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Ingredients
| eggs: 3 (beaten) |
| vegetable oil: 1 cup |
| granulated sugar: 2 cups |
| pure vanilla extract: 2 tsp |
| zucchini squash (grated): 2 cups (shredded) |
| crushed pineapple: 1 8oz can (drained) |
| all-purpose flour (unsifted): 3 cups |
| baking soda: 2 tsp |
| ground cinnamon: 1 1/2 tsp |
| baking powder: 1 1/4 tsp |
| salt: 1 tsp |
| ground nutmeg: 1/4 tsp |
| seedless raisins (packed): 3/4 cup |
| walnuts (chopped): 1 cup (chopped) |
Grandma's Zucchini Bread
Credit: Food.com
User rating:
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Prep Time
15 min -
Cook Time
60 min -
Servings
13 serving(s)
Tags
- Preheat oven to 350°F.
- Set aside your nuts and raisins.
- Get out 2 large mixing bowls. In one bowl place all your dry ingredients,mix well.
- In the other bowl place in all your wet ingredients, mix on low for 1 minute.
- Then slowly add in your dry ingredient mixture 1 cup at a time on medium low speed.
- After everything is mixed well, stir in by hand your nuts and raisins.
- Pour batter into 2 greased loaf pans. Bake at 350°F for 60 minutes.
- Serve with butter or top with cream cheese frosting.