Yummy in My Tummy Zucchini Bread |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I make this delicious, moist bread every summer when the zucchini crop comes out of the garden. Double the recipe...all that extra garden zucchini will become heavenly loaves that you can share :) I usually make about three dozen loaves all together before the summer is over, and many are made to be given away. Usually the first loaf disappears before the other loaves can cool! This is the most moist zucchini bread I have ever tasted! (say that 3 times fast!) Make lots.....they won't go to waste, and you can freeze em! Ingredients:
2/3 cup butter flavor crisco |
2 3/4 cups sugar |
4 eggs |
3 cups shredded zucchini |
2/3 cup water |
3 1/3 cups flour |
2 teaspoons baking soda |
1 1/2 teaspoons salt |
1/2 teaspoon baking powder |
1 1/2 teaspoons cinnamon |
1 1/2 teaspoons cloves |
2 teaspoons vanilla |
2 cups raisins |
Directions:
1. Combine crisco and sugar.
2. Add eggs and vanilla.
3. Blend in zucchini and water.
4. Add dry ingredients.
5. Add raisins.
6. Pour into greased and floured loaf pans.
7. Bake at 350 degrees for and hour, or until a toothpick inserted in the center of the loaf, comes out clean.
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