23 August, 2023
Zucchini Bread
Posted in : Bread on by : MikeZ
Zucchini Bread
A late Summer favorite using some of your garden Zucchini. Difficulty: Medium
Servings 16 Slices
Calories 300kcal
Equipment
- 2 8½" x 4½" Loaf Pans
- Large Mixing Bowl
- Medium Mixing Bowl
INGREDIENTS
- 3 Cups AP Flour
- 2 Cups Zucchini - Grated, Do not remove the liquid
- 3 Large Eggs
- 1 Cup Chopped Walnuts
- ½ Cup Golden Raisins
- 2½ tsp. Ground Cinnamon
- ½ tsp. Ground Nutmeg
- 1 tsp. Baking Soda
- ½ tsp. Baking Powder
- 1 tsp. Salt
- 1¾ Cup Granular Sugar
- 1 Cup Butter - Melted then cooled to Room Temp
- 2 tsp. Vanilla Extract
- Cooking Spray
INSTRUCTIONS
- Preheat the oven to 325° F.
- Grease Loaf Pans with cooking spray.
Dry Ingredients
- In a medium bowl, combine the Flour, Cinnamon, Nutmeg, Baking Soda, Baking Powder, and Salt using a whisk.
Wet Ingredients
- In a large bowl, whisk the Eggs with the Sugar.
- Add the Grated Zucchini, Melted Butter, and Vanilla Extract using a spatula to combine.
Assembly
- Add the DRY ingredients to the WET ingredients and mix until just combined.
- Add the Nuts and Raisins, then divide the batter evenly into the prepared pans.
- Bake for 60 to 65 minutes on the middle rack, or until a toothpick comes out clean.
- Set the pans on a wire rack to cool for 10 minutes, then turn out the loaves onto a rack to cool completely.
Notes
Freezing: This bread may be frozen for as long as 3 months in a freezer bag once cooled. Thaw overnight in your refrigerator before serving.
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