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| Mom's Spiced Zucchini Bread |
"This zucchini bread recipe is tremendous wet and excellent spicy, loaded with cinnamon, nutmeg, and cloves. I attempted several recipes before I asked my mother for her recipe. I visit the farmers market every Saturday and get these massive zucchinis, and this is the perfect use for them. It rings a bell in my memory of my childhood. The loaves can be frozen and are great as presents. People love them."
Ingredients :
- 2 cups white sugar
- 1 cup vegetable oil
- three eggs
- 1 teaspoon vanilla extract, or more to taste
- 2 cups shredded zucchini
- three cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1/four teaspoon baking powder
- 1/four teaspoon floor cloves
- 1/2 cup chopped walnuts (optionally available)
- 1/2 cup raisins (optional)
Instructions :
| Prep : 20M | Cook : 16M | Ready in : 1H10M |
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- Preheat oven to 350 degrees F (175 ranges C). Grease 9x5-inch loaf pans.
- Beat sugar, oil, eggs, and vanilla extract together in a bowl until smooth; fold in zucchini. Stir flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves together in a separate bowl; gradually stir into sugar combination until batter is blended. Fold walnuts and raisins into the batter; pour into the prepared loaf pans.
- Bake in the preheated oven till a toothpick inserted inside the middle of the bread comes out clean, approximately 50 mins.
Notes :
- Any form of nut can be substituted for walnuts, if favored.
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