Zucchini bread
Zucchini bread
Ingredients/Components
- Salt - 1 tsp
- Vanilla - 2 tsp
- 2/3 Cup Sugar - 1 item
- Ground Cloves - 1/2 tsp
- Ground Cinnamon - 1 tsp
- Baking powder - 1/2 tsp
- Baking soda - 2 tsp
- Cup vegetable oil - 2/3 item
- Cup Shredded zucchini 3 medium - 3 item
- Large eggs - 4 item
- Cup All-purpose or whole wheat flour - 3 item
- Cup Coarsely chopped nuts - 1/2 item
- Cup Golden raisins - 1/2 item
How to make zucchini bread:
Move oven rack to low position so that the tops of pans will be in center of oven. Heat oven to 350. Grease bottom only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches, with cooking spray. Mix zucchini, sugar, oil, vanilla, and eggs in large bowl. Stir remaining ingredients. Pour into pans. Bake 8 inch loaves 50-60 minutes, 9-inch loaf for 1 hour 10 minutes to 1 hour 20 minutes, until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place topside up on wire rack.Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Recipe categories: Breads, Quick breads, Sweet.
Rating:
Related ingredients:
butter, softened, sugar, eggs, milk, salt, egg yolks, egg, egg, beaten, grated cheese
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