One Of The Best Zucchini Bread Recipes Ever
As someone who loves zucchini bread that’s a big statement. Moist delicious and full of flavor. It’s a family favorite. This recipe can be divided into two loaves or as we choose to do put in a bundt pan.
Crispy edges and a moist center full of scents and tastes of ginger and clove. The smells that fill the home during that hour it’s baking in the oven are heavenly.
2 cups white sugar
1 cup vegetable oil
1 t. vanilla extract
3 cups shredded or grated zucchini
3 cups all-purpose flour
1 t. baking soda
1/4 t. baking powder
1/2 t. salt
1 t. ginger
1 1/2 t. cloves
1 cup pecans (optional)
1 cup raisins (optional)
In a large bowl combine oils, eggs, vanilla, and sugar. Then in a small bowl mix ginger, cloves, salt, baking powder, and baking soda add gradually into the liquid mixture to ensure to clumping. Add zucchini and gradually add in flour. Pour into 1 bundt pan or 2 8×5 loaf pans. (I use the bundt pan because it turns out so pretty)
Bake in a 325-degree oven for one hour. Let cool for at least 10 minutes and remove from pan. Cool on a wire rack
I used my salad shooter to shred the zucchini, but a grater will work just as good. In this batch, I left out the raisins but did use the pecans. Both are optional and sometimes I leave both out. Any way you make it this is a delicious recipe. I hope you and your family will enjoy!!!
Now it’s time to put on some coffee and sit down to enjoy this yummy treat !! If you give this recipe a try I would love to hear your feedback.
Have a blessed day, Myla