mom's zucchini bread

Name: Mom's Zucchini Bread
Prep time: 30 min
Cook time: 55 min
Yield: 2
Ingredients: 4 - eggs; 2 cup(s) granulated sugar; 1 cup(s) vegetable oil; 1 teaspoon(s) vanilla; 3 1/2 cup(s) unsifted all-purpose flour; 1 1/2 teaspoon(s) baking soda; 3/4 teaspoon(s) baking powder; 1 1/2 teaspoon(s) salt; 1 teaspoon(s) ground cinnamon; 2 cup(s) grated zucchini; 1 cup(s) coursely chopped walnuts; 1 cup(s) raisins (optional)

(1 RATING)

123 Pinches

Heidi Hoerman

Hingham, MA

Updated on Aug 14, 2010

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

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prep time 30 Min

cook time 55 Min

method ---

yield 2 loaves

Ingredients

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

How To Make mom's zucchini bread

Step 1

Preheat oven to 350 degrees F

Step 2

Beat eggs until lemony in color.
Step 3

Add sugar, oil, and vanilla and continue to beat until smooth.
Step 4

Combine flour, baking soda, baking powder, salt and cinnamon.
Step 5

Continue beating and add dry ingredients and zucchini, alternating a third of each at a time. Mix well.
Step 6

Fold in nuts and raisins (if being used).
Step 7

Grease and lightly flour two 9"x5"x3" loaf pans and divide the batter between the pans.
Step 8

Bake 55-60 minutes. If raisin are used, baking may take 5 minutes longer.
Step 9

Partially cool in the pan and then turn out onto a rack to continue cooling.
Step 10

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