Tuesday, March 22, 2011
I love good zucchini bread and this recipe has been in our family for years. I don’t know if my Mom found it in a cookbook, a magazine, or was given to her by a friend. It’s one of my favorite recipes due to its great taste and texture. It's quick and easy to make because all the ingredients are combined in one large bowl. A wooden spoon and a whisk is all you'll need to pull it together.
makes 2 loaves
1 cup vegetable oil
1-1/3 cup sugar
3 medium zucchini, grated and well drained (2 cups)*
2 teaspoons vanilla
2 cups sifted all-purpose flour**
¼ teaspoon baking powder
2 teaspoons baking soda
3 teaspoons cinnamon
1 teaspoon salt
1 cup raisins
Whisk eggs lightly in large bowl. Stir in oil, sugar, zucchini and vanilla. Sift flour, baking powder, baking soda, cinnamon and salt onto wax paper. Stir into egg mixture until well blended. Stir in raisins. Spoon batter into greased and floured pans and bake in a 375 degree oven for 1 hour or until centers spring back.
*If you use young zucchini (usually the smaller ones) there was no need to drain. If using older and larger zucchini, scoop out the seeds with a spoon, which eliminates (usually) the need to drain.
**I do not sift, but whisk, the dry ingredients well.
I found at 375 degrees, the breads were done in about 45 minutes. While all ovens are different, I found 40-45 minutes worked best in my oven.
Also, do not use spray oil on your pans. For some reason when I did this the breads did not come out smoothly.
Before I go I'd like to dedicate this post to Lisa, a friend and fellow foodie, over at Anali's First Amendment whose post on my Hot Milk Sponge Cupcake recipe turned into an addiction.