Zucchini Bread
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.
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.
Notes
Variants: 1. Replace the nuts with equal amount of mini chocolate chips. 2. Replace the raisins with equal amount of dried cranberries.