Bake this zucchini bread in 2 loaf pans.
Cook Time: 1 hour
Total Time: 1 hour
Ingredients:
- 3 eggs
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2 cups grated zucchini
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1 cup chopped walnuts 1/2 to 1 cup raisins or dates, optional
Preparation:
Beat eggs until light and foamy; add vegetable oil, sugar, zucchini and vanilla. Mix lightly but blend thoroughly.
Mix together flour, salt, baking soda, baking powder, and cinnamon; mix lightly. Add dry ingredients to first mixture, stirring to blend. Stir in walnuts and raisins or dates, if using.
Pour batter into two loaf pans, 9x5x3-inches in size. Bake at 325° for 50 to 60 minutes, until a toothpick inserted near center of a loaf comes out clean.
Cool and serve or wrap and freeze.
Mix together flour, salt, baking soda, baking powder, and cinnamon; mix lightly. Add dry ingredients to first mixture, stirring to blend. Stir in walnuts and raisins or dates, if using.
Pour batter into two loaf pans, 9x5x3-inches in size. Bake at 325° for 50 to 60 minutes, until a toothpick inserted near center of a loaf comes out clean.
Cool and serve or wrap and freeze.
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