This recipe for Zucchini Bread is from my Mother. She’s made these zucchini loaves for as long as I can remember. It’s quick and easy and delicious.
If your family doesn’t completely devour it, it will last up to a week, just wrap it in foil.
You can peel and seed them then shred or the grate zucchini when the produce is in season (and cheaper) and freeze pre-measured amounts in freezer bags.
This recipe will make 2 loaves.
When my Mother has her bumper crop of zucchini she makes extra loaves to keep in the freezer. It’s a quick thaw to accompany coffee for unexpected company!
Zucchini Bread Recipe:
All you need is:
2 cup shredded, well drained zucchini
2 tsp vanilla extract
1 cup Crisco oil
3 cups all purpose flour
2 cups sugar
1 tsp salt
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 cup golden seedless raisins
1 cup chopped walnuts
All you need to do:
Preheat oven to 350 degrees.
Grease and flour two 8x4 loaf pans.
In a medium bowl blend the oil, vanilla and eggs.
In a large bowl mix the remaining ingredients.
Pour the oil mixture over the dry ingredients and mix well.
Turn mixture into the prepared loaf pan.
Bake in the center of the oven for 60 to 70 minutes or until tester inserted in the center comes out clean.
Cool in pan on a rack for 10 minutes.
Turn loaf out of loaf pan and cool completely.
To store, wrap loaf in foil.
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