Mom's Zucchini Bread Recipe

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Mom's Zucchini Bread

Heidi Hoerman

By
@heidicookssupper

This makes a wonderful, moist bread that ships well. Make it in big loaves, small loaves, or cupcakes.

Rating:
★★★★★ 1 vote
Comments:
Serves:
2 loaves
Prep:
30 Min
Cook:
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)

Step-By-Step

1Preheat oven to 350 degrees F
2Beat eggs until lemony in color.
3Add sugar, oil, and vanilla and continue to beat until smooth.
4Combine flour, baking soda, baking powder, salt and cinnamon.
5Continue beating and add dry ingredients and zucchini, alternating a third of each at a time. Mix well.
6Fold in nuts and raisins (if being used).
7Grease and lightly flour two 9"x5"x3" loaf pans and divide the batter between the pans.
8Bake 55-60 minutes. If raisin are used, baking may take 5 minutes longer.
9Partially cool in the pan and then turn out onto a rack to continue cooling.
10Wrap and store in the refrigerator. May be frozen for up to 6 months.

About this Recipe

Course/Dish: Cakes, Sweet Breads
Other Tag: Quick & Easy