Zucchini Bread
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From the kitchen of Tina MacDowall
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
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Recipe Details
|
Bake Time: |
60
minutes |
Yields: Tags: |
2 loaves Contains nuts, Dairy‑free, Good for parties/potlucks, Kid friendly, Travels well |
Ingredients
4 eggs
1 teaspoon vanilla
2 cups sugar
1 teaspoon salt
2 cups grated zucchini
2 cups flour
1 teaspoon cinnamon
2 teaspoons baking soda
1/4 teaspoon baking powder
1 small can crushed pineapple, drained
1/2 cup nuts
1 cup raisins
1 cup vegetable oil
Directions
Preheat oven to 350 degrees.
Grease 2 loaf pans.
Sift together flour, cinnamon, baking soda, salt, and baking powder. Set aside.
Beat eggs and sugar until frosty; add all other ingredients (adding nuts, pineapples, and raisins last).
Pour into loaf pans.
Bake for 1 hour.
Reviews
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ehanisits says:
This is by far one of the best quick bread recipes out there, and I have tried several. This is most loved by my family and friends and I bring it to work when I make it too! It is wonderful. I even add things like craisins for different flavors and chocolate chips...dark ones....this is a keeper
