This morning I made the first batch of zucchini bread; it keeps very well in the freezer so I like to make a few loaves while the zucchini is coming in fast and furiously. Whenever I've offered this recipe to guests, or taken some to a potluck, it's gotten raves, so I'm going to share it with you. The only downside of this recipe is that it doesn't use enough zucchini: only a couple of mid-sized or one large fruit.
Zucchini Bread
3 eggs
1 cup vegetable oil
1 1/2 cups, scant, sugar
2 cups grated zucchini, drained of excess moisture for a few minutes in a colander
2 teas vanilla
2 cups all purpose flour
1/2 teas baking powder
2 teas baking soda
3 teas ground cinnamon
1 teas salt
1 cup raisins
1 cup coarsely chopped walnuts
1. Preheat oven to 375 degrees
2. Beat eggs lightly in large bowl; stir in oil, sugar, zucchini and vanilla.
3. Sift dry ingredients together, stir into egg mixture. Stir in raisins and walnuts. Spoon batter into two well greased loaf pans.
4. Bake at 375 for 45-50 minutes.
Store or freeze wrapped in aluminum foil.
Great recipe, Altoon. Thanks! I made two loaves late morning, and one is already quickly disappearing! I will experiment now with how and how much to drain the zucchini; these are deliciously moist however, so not much more.
ReplyDeleteLois Eby
We made this last night--yummy--there is one loaf left--there'll be no freezing in our house--turned out really nicely.
ReplyDeleteWe are wondering what turns it dark.
Thanks, Altoon.
James and Stuart
gee, I'm not sure what turns it dark....the cinnamon perhaps?
ReplyDeleteA dear friend made this for an impromptu lunch in a glorious sea view location.
ReplyDeleteShe used walnuts grown by a friend, freshly cracked from the shell. It was stunning & I was not able to stop with one slice!