Zucchini Bread

Adapted from an internet recipe.

I needed a way to use some zucchinis, as I have a lot and a friend recommended some zucchini bread. I made this on 5 Aug 2021, and I must say, this is damn good bread! My parents loved this, my Dad and I each had 3 slices, no butter needed! This is highly recommended.

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Prep Time 30

Cook Time 50

Course Bread

Cuisine American

Servings loaves

Equipment

Oven
Bread Pans (two 4x8 inch)

Ingredients

3 cups zucchini, shredded
1⅔ cup sugar
⅔ cup vegetable oil
2 teaspoons vanilla extract
4 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon baking powder
½ cup nuts, coarsely chopped
½ cup raisins, if desired

Instructions

Move the oven rack to a lower position so the top of the bread pans are in the middle of the oven. Preheat the oven to 180° C (350° F), get out 2 bread pans (4x8 inch) and grease the bottoms with butter or cooking spray.
In a large mixing bowl, add the zucchini, sugar, oil, vanilla, and eggs. Mix together well.
In another bowl, add the flour, baking soda, salt, cinnamon, cloves, and baking powder. Whisk together.
Add to the zucchini mixture and stir to combine.
Stir in the nuts and raisins.
Divide batter evenly between bread pans.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on a rack for 10 minutes.
Loosen sides of loaves with a butter knife, turn out loaves and place right side up on rack and cool completely, about 2-3 hours, before slicing.
Serve and enjoy.
This will keep on the counter stored in an airtight container for 4 days or in the fridge for up to 10 days.