Prize-Winnin' Zucchini Bread
Recipe: #15204
October 26, 2014
Categories: Breads, Brunch, Mothers Day, Picnic, Potluck, Oven Bake, Zucchini, Quick Breads, more
"From a beautifully presented cookbook titled Southern to the Core received in Cookbook Swap 2011 (in fooddotcom) from busyMom of 3. Must admit with this style of bread I like to spread some butter on the slices when I serve."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (79.1 g)
- Calories 243.8
- Total Fat - 13.1 g
- Saturated Fat - 1.8 g
- Cholesterol - 26 mg
- Sodium - 218.9 mg
- Total Carbohydrate - 29.7 g
- Dietary Fiber - 1.4 g
- Sugars - 17.4 g
- Protein - 3.5 g
- Calcium - 25.1 mg
- Iron - 0.7 mg
- Vitamin C - 4.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375F and grease well 2 loaf pans.
Step 2
Beat eggs lightly in a large bowl and stir in the oil, sugar, zucchini and vanilla.
Step 3
In a separate bowl mix together the flour, baking soda, baking powder, cinnamon and salt.
Step 4
Stir the flour mixture into the egg mixture until well blended and then stir in the raisins and walnuts.
Step 5
Spoon the batter into prepared loaf pans and bake for 1 hour or until the centre springs back when lightly pressed by your fingertips.
Step 6
Cool in the pans on wire racks for 10 minutes and then remove from the pans and cool on the rack completely.
Tips
No special items needed.
2 Reviews
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