Zucchini Bread

Name: Zucchini Bread
Prep time: 3 h 25 min
Cook time: 3 h 25 min
Total time: 3 h 25 min
Yield: 24
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 2 teaspoons baking soda; 4 eggs; 1 teaspoon ground cinnamon; 1 teaspoons ground cloves; 118 milliliters coarsely chopped nuts; 118 milliliters raisins, if desired; 1 teaspoon salt; 394 milliliters sugar; 2 teaspoons vanilla; 158 milliliters vegetable oil; 710 milliliters Gold all-purpose or whole wheat flour; 710 milliliters shredded zucchini (2 to 3 medium)

Need A mixture of ground cinnamon, gold, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 3 hours and 25 minutes.

Instructions

Move oven rack to low position so that tops of pans will be in center of oven.

Equipment you will use

Oven

Heat oven to 350F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.

Ingredients you will need

Cooking Spray

Shortening

Equipment you will use

Loaf Pan

Oven

In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.

Ingredients you will need

Zucchini

Raisins

Vanilla

Sugar

Egg

Nuts

Cooking Oil

Equipment you will use

Bowl

Frying Pan

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.

Equipment you will use

Wire Rack

Toothpicks

Oven

Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Ingredients you will need

Wrap