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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A moist bread with different spices than standard zucchini bread recipes. This is the best one I've tried, thanks to my stepmom-in-law. I like to freeze the shredded zucchini, and make this in the fall and winter. It's wonderful to serve at the Thanksgiving table. Ingredients:
2 cups white sugar |
1 cup vegetable oil |
3 eggs |
1 teaspoon vanilla extract |
2 cups grated zucchini |
3 cups all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon baking powder |
1/2 teaspoon salt |
1 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1 cup chopped walnuts (optional) |
1/2 cup raisins |
Directions:
1. In a large bowl combine sugar, oil, eggs, and vanilla. Add grated zucchini.
2. In a separate bowl sift together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves.
3. Blend dry ingredients into zucchini mixture. Pour into two 8x5 loaf pans coated with cooking spray.
4. Bake in a 325 degree F (165 degrees C) oven for one hour. Cool for 10 minutes and remove from pans. Cool on a wire rack.
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