Prep 15 mins
Cook 1 hr
Use up that zucchini!! Nice loaf, and freezes well. Originally from Wayne Schweitzer in Kootenay Country Kitchens Cookbook
- 1 cup brown sugar or 1 cup golden brown sugar
- 1 cup white sugar
- 1 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups raw zucchini, grated
- 2 teaspoons maple extract (or syrup)
- 3 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1⁄2 tablespoons cinnamon
- 1 1⁄4 cups raisins or 1 1⁄4 cups walnuts, chopped
- In a bowl, beat together first 7 ingredients until smooth and well blended.
- Sift next 5 dry ingredients together in another bowl.
- Beat into batter.
- Stir in raisins or walnuts.
- Pour into 2 greased 9 x 5 inch loaf pans and bake in 375f degree oven for 1 hour.
- Test with toothpick.
- Let stand for 10 minutes before removing from pan to cool on rack.
We loved this Zucchini loaf, we call it Zucchini cake! my 3 & 5 year old ate it right up and asked for more. I cooked it in a bread pan and bundt cake pan, I am going to try it in muffins next time. My first time making Zucchini bread, my wife usually does the baking, and everyone said it was the best! She took some to work and my Mom took some for a friend!
This recipe caught my attention due to the maple flavoring. The flavor is good, hubby agreed, I did not notice the maple but I'm sure it added to the flavor of the bread. I also added raisins and nuts as I couldn't pick just one. I gave it 3 stars because I like a very moist bread. Don't get this wrong the loaf was not dry, just not moist enough for me. I'll freeze the second loaf and take it to work on monday for the real taste test the.... co-workers.
This was great. I made it completely sugar free by using Splenda, Sugar Twin brown sugar substitue and Log Cabin sugar free syrup. Then so that I could freeze individual servings, I made it into muffins. The top was crispy, and the inside was moist. I really like that and the flavor is great. When making this into muffins, I got 18 muffins and baked them for 20-25 minutes.