3 cups flour
2 1/2 cups sugar
2 cups grated zucchini
1 cup oil
1/2 cup raisins or nuts or a combination
3 teaspoons cinnamon
3 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3 eggs
Beat eggs together and add in the oil, vanilla and sugar. Stir in the zucchini and mix well.
Sift flour, baking soda, salt, baking powder and cinnamon together. Mix together well.
Add in the raisins and the nuts if adding.
Place in two greased loaf pans and bake for 1 hour at 325 degrees F. Freezes well.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
September 28, 2014
AWESOME!!! Love the rich, sweet flavor. This recipe is really easy to make and can easily be adapted to muffins. I cooked a half dozen (6) for 30 minutes. You can either get 2 dozen muffins or a dozen muffins and a loaf of bread out of the recipe using the suggested measurement.
July 25, 2010
This is a wonderful zucchini bread. I have made it a couple of times now and it is fool proof! It's a great way to use up that extra zucchini from the garden because the loaves freeze well, though if you take the extra loaves to work they will disappear fast and people will ask for more!
September 3, 2007
I have made this recipe every summer for several years--every time we have our get-together at the Cottonwood Lake-South Dakota!!! The nieces and nephews all expect it. It is Wonderful!!!!
September 5, 2006
Great recipe!!! Easy to make,and family loves it.
August 27, 2005
This bread fell apart when I turned it out of the pan. I found it too sweet and somewhat bland, although it did taste a bit better the next day. I made it again with the following substitions: reduced sugar to 2 cups and used brown sugar instead of white, used butter instead of oil, added a half tsp of nutmeg, and a full cup of walnuts. I floured the loaf pans after greasing. I allowed the bread to cool in the pans for 30 min prior to removing them. The breads came out in one piece. The flavor was far superior to that of the original recipe.
September 16, 2004
I really enjoyed baking this bread. Easy to prepare and fabulous outcome. My husband loved it and everyone who got a piece was asking for another one. A++ Thanks for this recipe.