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Ingredients
| eggs: 3 |
| vegetable oil: 3/4 cup |
| light brown sugar (packed): 1 2/3 cups |
| zucchini squash (grated): 2 cups |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 3 cups |
| ground cinnamon: 1 Tbl |
| baking powder: 1 1/2 tsp |
| baking soda: 1 tsp |
| salt: 1 tsp |
| seedless raisins (packed): 1/2 cup |
| walnuts (chopped): 1/2 cup |
Zucchini Bread II
Credit: AllRecipes
User rating:
"Moist, slightly heavier than normal zucchini bread."
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Prep Time
min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into two greased and floured 9 x 5 inch loaf pans.
- Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.