Description
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
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 cup chopped walnuts (Optional)
- ½ cup raisins
Instructions
- In a large bowl combine sugar
- oil
- eggs
- and vanilla. Add grated zucchini.
- In a separate bowl sift together the flour
- baking soda
- baking powder
- salt
- ground ginger
- and ground cloves.
- Blend dry ingredients into zucchini mixture. Pour into two 8×5 loaf pans coated with cooking spray.
- 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.
Servings: 24