Zucchini Bread With Raisins
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Yields:
-
2 loaves
- Serves:
- 16
ingredients
- 3 cups shredded zucchini
- 1 2⁄3 cups sugar
- 2⁄3 cup vegetable oil
- 2 teaspoons vanilla
- 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 raisins
directions
- Heat oven to 350.
- Grease bottoms of 2 loaf pans with shortening.
- Using a mixer, combine zucchini, sugar, oil, vanilla and eggs in a large bowl.
- Stir in rest of ingredients.
- Pour into 2 pans.
- Bake 50-60 minutes or til toothpicks inserted into centers come out clean.
- Cool 10 minutes in pans.
- Loosen sides with knife before removing loaves from the pans.
- Cool completely before wrapping tightly with plastic wrap/.
- *keeps 4 days at room temperature and 10 days in fridge.
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RECIPE SUBMITTED BY
Unemployed teacher who loves reading, crafting and her cats.
Frustrated with food allergies (nuts and chocolate). Yeah it's pretty hard finding good desserts without these ingredients.