This was another home-baked favorite growing up. Zucchini is plentiful (and economical!) all year round and shredding it for this recipe delivers a moist and delicious bread. While it may seem odd to add a vegetable to a sweet bread, zucchini has very little flavor on it's own. If you prefer not to see any green in your bread, simply peel the veggies before shredding and no one will ever be able to guess the "secret" ingredient.Favorite Zucchini Bread
Yield: 2 loaves
2 c. shredded zucchini
2 c. sugar
1 c. oil
3 eggs
1 tsp. vanilla extract
3 c. flour
¼ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
1/4 - 1/2 c. raisins, to taste
In mixer, combine all ingredients until well blended. Divide batter evenly between two greased loaf pans. Bake at 325 for 1 hour, 10 minutes (or until a cake tester comes out clean). Cool in pans for 1 hour, before removing and transferring to wire rack to cool completely.
Add-in variations: Chocolate chips and craisins are also delicious added to this bread.
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1 comments:
Yum ... now if I could just find a way to make this and not eat the whole darn loaf in one sitting. Maybe I should try it when I'm having friends over. My mom used to add raisins and or sometimes dates to her zucchini breads, gosh those are some wonderful yummy memories.
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