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Ingredients
| granulated sugar: 2 cups |
| vegetable oil: 1 cup |
| eggs: 3 |
| vanilla extract: 1 tsp |
| zucchini squash (grated): 2 cups |
| all-purpose flour (unsifted): 3 cups |
| baking soda: 1 tsp |
| baking powder: 1/4 tsp |
| salt: 1/2 tsp |
| ground ginger: 1 tsp |
| ground cloves: 1/2 tsp |
| walnuts (chopped): 1 cup (optional) |
| seedless raisins (packed): 1/2 cup |
Zucchini Bread V
Credit: AllRecipes
User rating:
"A moist bread with different spices than standard zucchini bread recipes. This is the best one I've tried, thanks to my stepmom-in-law. I like to freeze the shredded zucchini, and make this in the fall and winter. It's wonderful to serve at the Thanksgiving table."
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Prep Time
min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- In a large bowl combine sugar, oil, eggs, and vanilla. Add grated zucchini.
- In a separate bowl sift together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves.
- Blend dry ingredients into zucchini mixture. Pour into two 8x5 loaf pans coated with cooking spray.
- Bake in a 325 degree F (165 degrees C) oven for one hour. Cool for 10 minutes and remove from pans. Cool on a wire rack.