Mom's Zucchini Bread

Recipe Rating:	(15)
Categories:	Cakes, Sweet Breads, Quick & Easy
Serves:	2 loaves
Prep Time:	30 Min
Cook Time:	55 Min

Ingredients

4	eggs
2 c	granulated sugar
1 c	vegetable oil
1 tsp	vanilla
3 1/2 c	unsifted all-purpose flour
1 1/2 tsp	baking soda
3/4 tsp	baking powder
1 1/2 tsp	salt
1 tsp	ground cinnamon
2 c	grated zucchini
1 c	coursely chopped walnuts
1 c	raisins (optional)

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Heidi Hoerman

Well Seasoned

Columbia, SC (pop. 129,272)

heidicookssupper

Member Since Jun 2010

Heidi's Notes:
This makes a wonderful, moist bread that ships well. Make it in big loaves, small loaves, or cupcakes.

Directions

Preheat oven to 350 degrees F

Beat eggs until lemony in color.

Add sugar, oil, and vanilla and continue to beat until smooth.

Combine flour, baking soda, baking powder, salt and cinnamon.

Continue beating and add dry ingredients and zucchini, alternating a third of each at a time. Mix well.

Fold in nuts and raisins (if being used).

Grease and lightly flour two 9"x5"x3" loaf pans and divide the batter between the pans.

Bake 55-60 minutes. If raisin are used, baking may take 5 minutes longer.

Partially cool in the pan and then turn out onto a rack to continue cooling.

Wrap and store in the refrigerator. May be frozen for up to 6 months.

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5 comments on "Mom's Zucchini Bread"

renee goldsberry reneesg

Aug 16, 2010

Thanks Heidi! This is the same recipe I use and lost! Now it's back! :) I make and freeze zucchini muffins as well as the bread. They're wonderful to have on hand in a pinch and just enough for one person.

Heidi Hoerman heidicookssupper

Aug 16, 2010

Great! Happy to oblige!

ye Martin yellowbird

Feb 7, 2011

This recipe looks so good. Do you think it would work to use splenda instead of sugar? I am diabetic and haven't used splenda in baking yet. Thanks so much! Anne

Heidi Hoerman heidicookssupper

Feb 18, 2011

I haven't but a friend of mine uses splenda to make sweet potato pie and it's great so it's worth a try.