Move oven rack to low position so that tops of pans will be in
center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-
inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking
spray.
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.
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.
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.
total time- 3 hours 25 mins
Originally Submitted
7/12/2010
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