Cinnamon Zucchini Raisin Bread
Zucchini Raisin Bread recipe
Yield
16 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 ⅔ | cups |
sugar
|
|
| 1 | cup |
vegetable oil
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
nutmeg
ground |
|
| 2 | teaspoons |
cinnamon
|
|
| ¾ | cup |
nuts
chopped |
|
| 2 | cups |
zucchini
coarsely shredded |
|
| 1 | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 394 | ml |
sugar
|
|
| 237 | ml |
vegetable oil
|
|
| 7.5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
nutmeg
ground |
|
| 1E+1 | ml |
cinnamon
|
|
| 177 | ml |
nuts
chopped |
|
| 473 | ml |
zucchini
coarsely shredded |
|
| 237 | ml |
raisins, seedless
|
|
Directions
Beat eggs until light. Gradually add sugar. Sift dry ingredients together. Add to egg-oil-sugar mixture and beat until smooth. When well blended, stir in remaining ingredients.
Place batter in two buttered and floured loaf pans (8½ x 4¼). Bake at 350℉ (180℃) for one hour. Let cool in pan on wire rack for 10 minutes. Remove from pan and cool completely.
