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Zucchini Bread
A late Summer favorite using some of your garden Zucchini.
Difficulty: Medium
Cuisine
American
Keyword
Breads
Method
Oven
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
Cooling
10
minutes
minutes
Total Time
1
hour
hour
30
minutes
minutes
Servings
16
Slices
Calories
300
kcal
Equipment
2 8½" x 4½" Loaf Pans
Large Mixing Bowl
Medium Mixing Bowl
INGREDIENTS
1x
2x
3x
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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