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Zucchini Bread

2016-08-18
  • Yield: 2 loaves
  • Servings: 16
  • Prep Time: 20m
  • Cook Time: 60m
janet

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Nutritional Info

This information is per serving.

  • Calories

    312

  • Total Fat

    20 g

  • Saturated Fat

    2 g

  • Cholesterol

    35 mg

  • Sodium

    280 mg

  • Potassium

    106 mg

  • Carbohydrates

    31 g

  • Dietary Fiber

    2 g

  • Sugars

    14 g

  • Protein

    4 g

Ingredients

  • 3 eggs
  • 1 cup oil
  • 1-1/2 cups sugar
  • 3 medium zucchini (2 cups) peeled, grated and drained
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1/4 teaspoon baking powder
  • 2 teaspoons baking soda
  • 3 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 cup raisins
  • 1 cup chopped nuts

Method

Step 1

Beat eggs lightly in large bowl. Stir in oil, sugar, zucchini and vanilla.

Step 2

Sift flour, baking powder, baking soda, cinnamon and salt together. Stir into egg mixture until well blended. Stir in raisins and nuts. Spoon into 2 well greased and floured 8-in. x 5-in. x 3-in. loaf pans.

Step 3

Bake in moderate oven at 375° for 1 hour or until center springs back when touched lightly. Cool on wire rack 10 minutes. Remove from pans and cool.

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