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Zucchini Bread Recipe

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This recipe for Zucchini Bread is from The Poirier Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups shredded zucchini, (2-3 med)
2/3 cup vegetable oil
1 2/3 cups sugar
2 teaspoons vanilla
4 large eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired
Directions:
Directions:
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of two 8 x 4-inch loaf pans or one 9 x 5-inch loaf pan with cooking spray. I USE 8 MINI LOAF PANS WITH OVEN RACK IN MIDDLE OF OVEN.
2. In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. In separate bowl combine all dry ingredients (except nuts and raisins) with whisk.Add dry ingredients to wet ingredients stir well. Add nuts and raisins. Divide batter evenly into pans.
3. Bake 8" loaves 50 to 60 minutes.
9" loaves 1 hr 10 mins to 1 hr 20 mins
Mini loaves 30 minutes
Toothpick test.
Cool on wire racks 10 minutes.
4. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing.
Wrap tightly. Can freeze if desired.

FOR PUMPKIN BREAD SUBSTITUTE 1 CAN (15 OZ) PUMPKIN (NOT PUMPKIN PIE MIX) OR 2 CUPS FRESH COOKED PUMPKIN.

 

 

 

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