Judy's Home Grown Zucchini Bread
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This is a recipe passed to me by my step Mom, Judy. It is warm, soft, moist and very easy to make. It makes two loafs so I usually take one in to work to share.
- Ready In:
- 1hr 25mins
- Serves:
- Units:
ingredients
- 3 cups shredded zucchini
- 1 2⁄3 cups sugar
- 2⁄3 cup vegetable oil
- 2 teaspoons vanilla
- 4 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 chopped walnuts (I add more) (optional)
- 1⁄2 cup raisins (optional)
directions
- 1. Heat oven to 350 degrees.
- 2. Lightly grease the bottom of two loaf pans.
- 3. Mix all wet ingredients together, slowly mix in the remaining dry ingredients. Add nuts and raisins.
- 4. Bake for 45-60 minutes or until you can insert a toothpick and it comes out clean.
- 5. Cool 10 minutes.
- 6. loosen sides and remove from pan, cool completely.
- 7. wrap tightly and store at room tempeture for up to four days, or refrigerate up to ten days.
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@kylekoerner
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@kylekoerner
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"This is a recipe passed to me by my step Mom, Judy. It is warm, soft, moist and very easy to make. It makes two loafs so I usually take one in to work to share."
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This is a recipe passed to me by my step Mom, Judy. It is warm, soft, moist and very easy to make. It makes two loafs so I usually take one in to work to share.
