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Zucchini Bread - Thailand 1 Dollar Meals
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–+ loaves

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Course Bread
Cuisine American
Servings 2 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.

Notes

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