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Zucchini Bread

Jenny.Carolina's picture
<p><a href="http://www.flickr.com/photos/edsel_/5745038455/">Image Credit</a></p>
Ingredients
  Raisins 1⁄2 Cup (8 tbs)
  All purpose flour 2 Cup (32 tbs)
  Packed light brown sugar 1⁄2 Cup (8 tbs)
  Baking powder 1 Tablespoon
  Salt 1 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Walnuts 1⁄2 Cup (8 tbs), finely chopped
  Eggs 2 Large (At Room Temperature)
  Buttermilk 1⁄2 Cup (8 tbs) (At Room Temperature)
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Zucchini 1⁄2 Pound, chopped (About 2 Cups)
Directions

Heat the oven to 350 degrees.
Lightly butter a 9 by 5 inch loaf pan.
Toss the raisins in a bowl with 2 tablespoons of the flour.
In another bowl stir together the rest of the flour, brown sugar, baking powder, salt, nutmeg and walnuts.
In another bowl beat the eggs with the buttermilk and oil.
Stir in the zucchini and raisins.
Make a well in the center of the dry ingredients, add the buttermilk mixture and blend well.
Turn the batter into the prepared pan.
Bake for 1 hour until a toothpick inserted in the center of the bread comes out clean.
Remove the pan to a wire rack.
Cool for 10 minutes before removing the bread from the pan.
Cool completely on the rack.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Ingredient: 
Vegetable
Interest: 
Party

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