Southern zucchini bread
Instructions:
-
If you have any zucchini left over, measure it out and place it in a
freezer bag, making sure to note the amount on the outside of the bag.
You don’t have to do anything special to it—just peel, shred, and
freeze.
- 3 eggs
- ¾ cup vegetable oil
- 2 cups sugar
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- One 8-ounce can crushed pineapple, drained
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg, optional
- 1 cup chopped nuts
- 1 cup raisins
- Preheat the oven to 350 F and generously grease two 4 x 8-inch loaf pans or four to six mini loaf pans.
- In a large bowl, combine the eggs, oil, sugar, vanilla, zucchini, and pineapple. In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg, if using. Add the nuts and raisins and mix all together.
- Pour into the pans and bake for 1 hour for the full-size loaf pans or 30 minutes for the mini loaf pans, or until the centers are no longer soft.