CINNAMON ZUCCHINI BREAD

Cinnamon Zucchini Bread image

This recipe was given to me by the most wonderful neighbor in the world. A little heavy, but the best sweetbread you'll every have!!!

Provided by Cathy Ollie

Time 1h5m

Yield 2 loaves

Number Of Ingredients 12

Ingredients

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon salt
3 teaspoons cinnamon (I add approximately 1-2 more tsp. for added zip)
3 cups all-purpose flour
1 teaspoon vanilla
1 teaspoon baking soda
1/4 teaspoon baking powder
1 cup raisins (soaked in hot water for 30 min.) (optional)
1 -1 1/2 cup chopped nuts (walnuts or pecans) (optional)

Steps:

Beat oil and sugar together then add all other ingredients.
Mix and pour into TWO bread loaf pans.
Bake 325 degrees for 50 to 60 minutes.
Done when toothpick in center comes out clean.
You can add 1 cup raisins soaked in hot water for 30 minutes and/or either l to 1 ½ cup chopped pecans or walnuts-- makes the best sweetbread you’ve ever tasted even better!
Freezes well – I give them as gifts throughout the year, potlucks and family gatherings.

Nutrition Facts : Calories 2602.2, Fat 121.1, SaturatedFat 17.6, Cholesterol 423, Sodium 1994.6, Carbohydrate 351.1, Fiber 8.3, Sugar 203.6, Protein 33.6