Barb's Best Zucchini Bread
Recipe #32880
28 ratings This is an awesome recipe from my sister. I don't know where she got it, but it is absolutely scrumptious and a must-have for all of you gardeners out there 
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1½ hours 10 min prep
1½ hours | 3 | eggs |
| 2 | cups sugar |
| 2 | cups shredded zucchini |
| 1 | cup vegetable oil |
| 2 | teaspoons vanilla |
| 3 | cups flour |
| 1 | teaspoon salt |
| 1 | teaspoon baking soda |
| 1 | teaspoon baking powder |
| 2 | teaspoons cinnamon |
| 1/2 | teaspoon nutmeg |
| 1/4 | teaspoon cloves |
| 1/2 | cup chopped nuts |
| 1/2 | cup raisins (optional) |
Not the one? See other Barb's Best Zucchini Bread Recipes
- Preheat oven to 325* and grease bottom only of two 9 x 5 bread pans.
- Beat eggs until foamy.
- Stir in sugar, zucchini, oil and vanilla.
- Combine dry ingredients and spices and gradually add to wet ingredients.
- Fold in nuts and raisins.
- Pour into prepared pans.
- Bake for 60 to 80 minutes or until center tests done.
- Cool for 10 minutes on rack and then remove from pans.
- Cool completely on rack before slicing.
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