homemade zucchini bread
Always delicious and moist. I love the way the flavors combine especially the ground cloves and cinnamon. You can make this any time of year but I especially like making these breads in the fall and winter seasons. Once cooled you can microwave each slice plain or with pad of butter or eat cold.
prep time
30 Min
cook time
1 Hr
method
Bake
yield
Makes 2 loaves with 24 slices in each loaf depending how big you cut the slices.
Ingredients
- 3 cups zucchini, shredded
- 1 2/3 cups sugar
- 2/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 4 large eggs
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1/2 cup coarsely chopped nuts, optional
- 1/2 cup raisins, optional
How To Make homemade zucchini bread
-
Step 1Heat oven to 350.
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Step 2Grease bottoms of two 8x4 loaf pans or one 9x5 pan with shortening or cooking spray.
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Step 3In large bowl, stir in zucchini, sugar, oil, vanilla and eggs until well mixed.
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Step 4Stir in remaining ingredients except for nuts and raisins. After it is all mixed, then stir in nuts and raisins if your using them.
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Step 5Divide batter evenly between pans. Bake 50-60 minutes or until when toothpick inserted in center comes out clean. Cool 10 minutes and then remove from pans. Cool completely before slicing, about 2 hours.
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Step 6Wrap tightly and store at room temp up to 4 days or refrigerate up to 10 days.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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