Zucchini Bread.

Barbara Alden

By
@rubybelle

Everyone that tastes this. Begs for the recipe.
Can be also used for pumpkin bread. Use a 1 lb. can pumpkin puree. Try dried cranberries instead of raisins.


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Comments:

Serves:

16 Makes two loaves.

Prep:

30 Min

Cook:

1 Hr 5 Min

Method:

Bake

Ingredients

1 c
softened butter or margarine
3 c
sugar
3 large
eggs room temperature
3 c
shredded zucchini squeezed dry. seeds removed if large.
3 c
sifted flour
1 1/2 tsp
salt
1 tsp
baking soda
1 tsp
baking powder
1 tsp
cinnamon
1 tsp
clove, ground
1/2 tsp
freshly grated nutmeg. or canned if u don't have fresh
1 tsp
vanilla
1 c
chopped nuts
1 c
raisen' or cranberries

Directions Step-By-Step

1
Preheat oven to 350.
2
Cream butter and sugar. Gradually beat in eggs one at a time.Add shredded zucchini and vanilla mixing to combine. Sift together the next 7 ingredients.Blend with zucchini mixture. Add raisins and nuts
3
pour into 2 9x5x3 loaf pans or a large bundt pan. Bake for 60 to 65 mins. Or until a knife inserted come out clean.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American