Zucchini Bread

Last updated: Saturday June 21, 2025

Makes two 8 ½ x 4 ½ x 2 ¾ bread pan loaves.

Wet Ingredients


3
-
Large
 Eggs
2
-
 tsp Vanilla
1
-
 Cup Salad Oil
2
-
 Cups Sugar
2
-
 Cups Zucchini (Grated)

Dry Ingredients


3
-
 Cups Flour
1
-
 tsp Baking Soda
-
1/4
 tsp Baking Powder
1
-
 tsp Salt
3
-
 tsp Cinnamon
1
-
 Cup Raisins

 Instructions


  1. Preheat oven to 325 degrees.
  2. Cream together wet ingredients: eggs, vanilla, oil, sugar, and grated zucchini.
  3. In a mixing bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
  4. Once the dry ingredients are thoroughly mixed, add raisins to the dry mixture. Mix slightly until raisins are coated.
  5. Add the wet ingredients to the dry ingredients.
  6. Mix until a semi-thin batter with raisins occurs.
  7. Do no overmix!
  8. Fill bread pans to a bit over half full (~ 60%).
  9. Bake at 325 degrees for about 60 minutes. Bake until a toothpick comes out cleanly.
  10. Remove from oven and cool on cooling racks.
  11. Zucchini bread can be frozen. Once bread has reached room temperature, package in airtight plastic bags and freeze immediately.

                                                                                                                                                                                                Temperature:  325º
Time:              60 Minutes
Yield:             8 Servings
Theo and Nancy - Our friends Lee and MaryLee shared this recipe with us.