Zucchini Bread V Recipe
A moist bread with spices that aren't found in traditional zucchini bread recipes. Thanks to my stepmother-in-law, this is the greatest one I've tried. I prefer to prepare this in the fall and winter by freezing the shredded zucchini. It's a lovely dish to serve for Thanksgiving.
Servings Per Recipe: 24 | Calories: 254.7
Ingredients:
- 3 eggs
- ½ cup raisins
- 2 cups white sugar
- 3 cups all-purpose flour
- 1 cup vegetable oil
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 2 cups grated zucchini
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup chopped walnuts (Optional)
- ½ teaspoon ground cloves
Directions:
- Combine the sugar, oil, eggs, and vanilla in a large mixing basin. Zucchini should be grated.
- Sift together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves in a separate basin.
- In a mixing bowl, combine the dry ingredients with the zucchini mixture. Pour into two 8x5 loaf pans that have been sprayed with nonstick cooking spray.
- Preheat the oven to 325 degrees F (165 degrees C) and bake for one hour. Allow to cool for 10 minutes before removing from pans. Allow to cool on a wire rack.
Nutrition Facts:
| Nutritions | Facts | Calories From Fat | 118.5 | Fat | 13.2g | Protein | 3.4g | Sodium | 116.5mg | Niacin Equivalents | 1.7mg | Saturated Fat | 1.7g | Iron | 1.1mg | Dietary Fiber | 1g | Carbohydrates | 32.1g | Thiamin | 0.2mg | Folate | 39.3mcg | Vitamin B6 | 0.1mg | Vitamin A Iu | 50.6IU | Magnesium | 14.7mg | Potassium | 96mg | Sugars | 18.8g | Vitamin C | 1.8mg | Calcium | 16.8mg | Cholesterol | 23.3mg |
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