Zucchini Bread Recipe
You can't beat a good zucchini bread recipe for a taste treat the family will love. It is moist, delicious and easy to make.
The walnuts and raisins are optional.
I love the walnuts for crunch and even more nutrients, but you can leave them out or substitute your favorite nut, like almonds or pecans.
Sift flour, baking soda, salt, baking powder and cinnamon onto waxed paper.
Combine eggs, oil, sugar, zucchini and vanilla in a large mixing bowl. Beat until well mixed. Add the flour mixture from the waxed paper. Mix until smooth. Add raisins and nuts and mix. Pour mixture into a greased 13x9x2" pan.
Bake at 350ºF for 40 minutes or until the center springs back when lightly touched with your fingertip or toothpick inserted in center comes out clean.
Cool in pan on wire rack.
Cut into 12 to 16 pieces.
Nutritional Analysis Per Serving
Calories 456; Calories from Fat 231; Total Fat 25.7g; Saturated Fat 4.3g; Trans Fat 0.0g; Cholesterol 47mg; Sodium 424mg; Total Carbohydrates 52.8g; Dietary Fiber 2.2g; Sugars 32.8g; Protein 6.7g; Vitamin A 2%; Vitamin C 6%; Calcium 3%; Iron 10%
(Percentages based on a 2000 calorie per day diet)
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Did You Know?...
Zucchinis grow so easily, they are in abundance in the fall.
People who have gardens are trying to give them away as quickly as they can.
Lucky you if you have a garden with these tasty vegetables, or have a friend with one.
Grab them and make up lots of these quick breads for the freezer.
The raisins add an extra bit of extra sweetness.
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