Zucchini Bread

Name: Zucchini Bread
Prep time: PT10 minutesM
Cook time: PT60-70 minutesM
Total time: 1 h
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 3/4 teaspoon baking powder; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon cinnamon; C&H® Granulated Sugar1 cup; 1 cup extra light vegetable oil; 2 eggs; 1 1/2 cups unpeeled zucchini, grated; 1/4 cup pecans, chopped; 1/4 cup golden raisins; ½ teaspoon vanilla extract

Categories:

This delicious bread takes fresh zucchini from garden to table.

Prep Time

10 minutes

Cook Time

60-70 minutes

Servings

2 cups all-purpose flour 2 cups all-purpose flour
3/4 teaspoon baking powder 3/4 teaspoon baking powder
3/4 teaspoon baking soda 3/4 teaspoon baking soda
1/4 teaspoon salt 1/4 teaspoon salt
1/2 teaspoon cinnamon 1/2 teaspoon cinnamon
C&H® Granulated Sugar 1 cup 1 cup C&H® Granulated Sugar
1 cup extra light vegetable oil 1 cup extra light vegetable oil
2 eggs 2 eggs
1 1/2 cups unpeeled zucchini, grated 1 1/2 cups unpeeled zucchini, grated
1/4 cup pecans, chopped 1/4 cup pecans, chopped
1/4 cup golden raisins 1/4 cup golden raisins
½ teaspoon vanilla extract ½ teaspoon vanilla extract

Instructions

Step 1

Preheat oven to 350°F. Generously grease a 9x5-inch loaf pan.

Step 2

In medium bowl, whisk flour, baking powder, baking soda, salt and cinnamon together.

Step 3

In a separate mixing bowl, beat sugar and oil together for one minute, then add eggs and beat for one minute more. Stir in zucchini. Stir in dry ingredients with pecans and raisins just until blended. Pour batter into prepared loaf pan.

Step 4

Bake 55- 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely on wire rack before slicing.

Step 5

Wrap in plastic wrap and freeze to keep loaf fresh after 1 day.