Grandma’s Best Zucchini Bread
Zucchini bread became popular in the United States during the 1960s as a way to use up excess summer squash.
This is vegetarian recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 2 cup Zucchini
- 1.5 cup Vegetable Oil
- 2 cup Sugar
- 3 large Eggs
- 1 teaspoon Vanilla Extract
- 3 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1 cup Walnuts
- 1/2 cup Raisins
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Grate the zucchini and squeeze out any excess moisture.
- In a large mixing bowl, whisk together the oil, sugar, eggs, and vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the grated zucchini, walnuts, and raisins.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 185kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 12g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.