Raisin Zucchini Bread
Yield
1 loafPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
zucchini
|
|
| 2 | cups |
sugar
|
|
| 1 | cup |
vegetable oil
|
|
| 3 | large |
eggs
beaten |
|
| 1 | tablespoon |
vanilla extract
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
cinnamon
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | cup |
raisins, seedless
|
|
| 1 | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
zucchini
|
|
| 473 | ml |
sugar
|
|
| 237 | ml |
vegetable oil
|
|
| 3 | large |
eggs
beaten |
|
| 15 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 15 | ml |
cinnamon
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 237 | ml |
raisins, seedless
|
|
| 237 | ml |
walnuts
chopped |
|
Directions
Finely shred zucchini to measure 2 cups; set aside.
Cream sugar and oil.
Add eggs, zucchini, and vanilla; mix well.
Combine flour, cinnamon, salt, baking soda and baking powder; mix well.
Add raisins and nuts to dry ingredients.
Combine with zucchini mixture; mix well.
Pour into two greased and floured 9x5 inch loaf pans.
Bake at 350℉ (180℃). for 1 hour or until tests done.
Let stand 10 minutes; turn out on wire rack to cool.
