Karen's Zucchini Bread
Yield
2 loavesPrep
25 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 2 | cups |
sugar
|
|
| ½ | cup |
applesauce
|
|
| 3 | teaspoons |
vanilla extract
|
|
| 3 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
baking powder
double-acting |
|
| 1 | teaspoon |
baking soda
|
|
| 3 | teaspoons |
cinnamon
|
|
| 2 | cups |
zucchini
coarsely shredded |
|
| 1 | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 473 | ml |
sugar
|
|
| 118 | ml |
applesauce
|
|
| 15 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking powder
double-acting |
|
| 5 | ml |
baking soda
|
|
| 15 | ml |
cinnamon
|
|
| 473 | ml |
zucchini
coarsely shredded |
|
| 237 | ml |
raisins, seedless
|
|
Directions
Peel, remove seeds and shred zucchini.
Sift dry ingredients together - set aside.
Beat eggs until foamy.
Gradually add sugar, applesauce, vanilla and zucchini - beat until smooth.
Add dry mix. Stir in raisins.
Place batter in two greased and floured loaf pans.
Bake at 350℉ (180℃) F for one hour.
