Zucchini Bread With Raisins Recipe

Name: Zucchini Bread With Raisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups shredded zucchini; 1 ⅔ cups sugar; ⅔ cup vegetable oil; 2 teaspoons vanilla; 4 large eggs; 3 cups flour; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon cinnamon; ½ teaspoon ground cloves; ½ teaspoon baking powder; ½ cup raisins

Servings: persons

3 cups shredded zucchini
1 ⅔ cups sugar
⅔ cup vegetable oil
2 teaspoons vanilla
4 large eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon baking powder
½ cup raisins

1
Heat oven to 350.
2
Grease bottoms of 2 loaf pans with shortening.
3
Using a mixer, combine zucchini, sugar, oil, vanilla and eggs in a large bowl.
4
Stir in rest of ingredients.
5
Pour into 2 pans.
6
Bake 50-60 minutes or til toothpicks inserted into centers come out clean.
7
Cool 10 minutes in pans.
8
Loosen sides with knife before removing loaves from the pans.
9
Cool completely before wrapping tightly with plastic wrap/.
10
*keeps 4 days at room temperature and 10 days in fridge.

1188

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups shredded zucchini, 1 ⅔ cups sugar, ⅔ cup vegetable oil, 2 teaspoons vanilla, and more.

Yes, Zucchini Bread With Raisins falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Bread With Raisins

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