Zucchini Bread
I love to make this with the large zucchini's that grow in my garden.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 10 minutes
- Served Person: 48
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/2 teaspoon baking powder
- 4 eggs
- 2 teaspoons vanilla
- 2/3 cup shortening
- 1 1/2 teaspoons salt
- 2/3 cup water
- 2/3 cup raisins
- 2 teaspoons baking soda
- 1 teaspoon cinnamon ground
- 1 teaspoon cloves ground
- 2 2/3 cups sugar
- 3 cups zucchini shredded (about 2 medium)
- 3 1/3 cups all purpose flour
- 2/3 cup nuts coarsely chopped
- Carbohydrate 17.4273368954829 g
- Cholesterol 16.5729682791322 mg
- Fat 3.3622829741283 g
- Fiber 0.602648224469855 g
- Protein 1.84473605794341 g
- Saturated Fat 1.02930265237626 g
- Serving Size 1 1 Serving (47g)
- Sodium 2662.42706984173 mg
- Sugar 16.8246886710131 g
- Trans Fat 0.230564936403381 g
- Calories 105 calories
Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans. 9x5x3 inches, or 3 loaf pans 8-1/2x4-1/2x2-1/2 inches. Mix Sugar and shortening in 2-1/2 quart bowl. Stir in zucchini, water, eggs. Mix in flour, baking soda, salt, cinnamon, cloves, vanilla, and baking powder; stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean, 60- 70 minutes; cool 5 minutes, loosen sides of loaves from pans; remove from pans. cool completely before slicing. 2 or 3 loaves (24 slices each); 125 calories per slice. Do-ahead Tip: Wrap and refrigerate no longer than 10 days. Pumpkin Bread: Substitute 1 can (16 ounces) pumpkin for zucchini. Omit vanilla. Increase baking time to about 1 hour 10 minutes.
