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.


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Rating:

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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)

Directions Step-By-Step

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