OLD-FASHIONED ZUCCHINI BREAD

Old-Fashioned Zucchini Bread image

Moist, delicious, and not overly sweet, this is my family's favorite quick-bread and a great way to celebrate your garden's summer bounty!

Provided by Debs Recipes

Time 1h15m

Yield 2 loaves

Number Of Ingredients 12

Ingredients

3 eggs
1 cup vegetable oil
1 3/4 cups sugar
1 tablespoon vanilla
2 cups grated & drained zucchini
3 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
2/3 cup chopped walnuts (optional) or 2/3 cup chopped pecans (optional)
2/3 cup raisins (optional)

Steps:

Beat eggs until fluffy; add oil, sugar, vanilla, and zucchini; mix well.
Combine dry ingredients and add to wet mixture; mix well.
Toss nuts and/or raisins in a bit of flour then stir into batter.
Pour batter into two 9x5" loaf pans that have been sprayed on bottoms only with no-stick cooking spray; bake at 350° for 1 hour or until bread tests (a toothpick inserted near center of loaf comes out clean) done; cool loaves for about 10 minutes in pans then loosen sides of loaves (I do this by running a small plastic knife around the edges) and remove from pans; cool completely before slicing.
NOTE: I include about 3/4 cup whole wheat flour in the total amount.

Nutrition Facts : Calories 2539, Fat 118.8, SaturatedFat 16.8, Cholesterol 317.2, Sodium 2096.5, Carbohydrate 338.8, Fiber 8.7, Sugar 179, Protein 32.1