Betty's Zucchini Bread
Yield
12 servingsPrep
40 minCook
50 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2-3 | teaspoons |
cinnamon
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
baking powder
|
|
| 3 | large |
eggs
|
|
| 2 | cups |
sugar
|
|
| ¾ | cup |
vegetable oil
|
|
| 2 | cups |
zucchini
grated, well drained |
|
| 1 ½ | cups |
walnuts
chopped, optional |
|
| ½ | cup |
raisins, seedless
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
|
cinnamon
|
|
||
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
baking powder
|
|
| 3 | large |
eggs
|
|
| 473 | ml |
sugar
|
|
| 177 | ml |
vegetable oil
|
|
| 473 | ml |
zucchini
grated, well drained |
|
| 355 | ml |
walnuts
chopped, optional |
|
| 118 | ml |
raisins, seedless
optional |
|
Directions
Preheat oven to 350℉ (180℃).
Sift first 5 ingredients. Beat eggs in a large bowl until light.
Gradually add sugar and beat until thick and lemon colored.
Add oil in thin stream and beat well.
Mix in zucchini, nuts and raisins.
Add sifted dry ingredients and blend well.
Turn into greased and floured 12-cup bundt pan or 2 8x4 inch loaf pans.
Bake until tester inserted in center comes out clean, about 50 minutes.
Let cool 5 minutes before turning out onto rack.
Cool completely before slicing. Makes 1 bundt cake or 2 loaves .
