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  • Zucchini Bread

    1 vote
    Zucchini Bread
    Prep time:
    Cook time:
    Servings: 2 Loaves
    by Lucky
    1 recipe
    		 >
    This will make 2 loaves. During the summer months when zucchini is overflowing I like to shred it and package 3 cups per package and freeze it so that I can enjoy this bread all winter long. You can adapt this recipe to your taste. I sometimes substitute peeled shredded apple and apple pie spice in place of zucchini, nutmeg & cinnamon.

    Ingredients

    • 3 cups all purpose flour
    • 2 tsp ground cinnamon
    • 1 tsp baking soda
    • 1 tsp salt
    • 1/2 tsp baking powder
    • 1/2 tsp ground nutmeg
    • 2 eggs beaten
    • 2 cups sugar
    • 3 cups finely shredded zucchini
    • 1/2 cup cooking oil
    • optional:
    • 1 cup chopped walnuts or pecans toasted
    • 1 cup raisins

    Directions

    1. Grease bottom & 1/2 inch up sides of each loaf pan set aside.
    2. In a bowl combine flour, cinnamon, baking soda, salt, baking powder & nutmeg making a well in center.
    3. In another bowl mix egg, sugar, zucchini (apple) & oil.
    4. Add wet mix to dry flour mix, Stir just until moistened.
    5. Fold in nuts and raisins now.
    6. Spoon batter into pan and Bake at 350 degrees for 50-55 minutes until knife inserted in center comes out clean.
    7. Once out of oven cool on a rack in the pan for 5 minutes then gently flip over and tap the bottom of the pans to release loaves.
    8. Cool completely on wire rack then refrigerate or freeze.

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