Zucchini Bread

Zucchini Bread

Zucchini Bread

  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 3 tsp vanilla
  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp cinnamon
  • 2 cups grated zucchini
  • ½ cup walnuts, finely chopped
  • ½ cup raisins 

Beat eggs, oil, sugar and vanilla until well blended. Add flour, salt, baking powder, baking soda and cinnamon. Stir again until well blended. Fold in grated zucchini, then nuts and raisins. Pour in to greased and floured loaf pans. Bake at 350 degrees for 50-55 minutes, or until tester comes out clean. Cool on wire racks in pans for 10 minutes. Remove from pan to cool completely on racks.

This recipe can be doubled. Loaves freeze well.

Single batch yields a regular loaf and 2 mini loaves. Double Batch will make 9 mini loaves.

Zucchini Bread

Zucchini Bread


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