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Zucchini Bread

From Lynne Wilson

Preheat the oven to 350ºF. Grease two 1½ -quart loaf pans.


3 eggs
1⅔ cups sugar
1 cup oil
1½ tsp. vanilla
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
¾ cup nuts, chopped
2 cups zucchini, coarsely shredded, lightly packed
1 cup seedless raisins (optional)


Beat the eggs slightly in a large mixing bowl, then beat in the sugar, oil, and vanilla until very well mixed. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together and beat into the first mixture until smooth. Stir in the nuts, zucchini, and raisins. This batter is very thick but the zucchini provides moisture. Place in the prepared pans and bake at 350ºF for approximately 1 hour.