Zucchini Bread
The abundance of fresh fruits and vegetables that can be found during the summer is one of the best things about this season. And perhaps one of the most appealing aspects of fresh produce is the fact that it can be utilized in the preparation of scrumptious breads. One excellent illustration of this is zucchini bread. This recipe is for a loaf that's easy to make and tender that's bursting with flavor. The best part is that you can easily replace some of the vegetables with others or add some fruit to give ita little bit of sweetness. Give this recipe a shot if you're looking for a scrumptious way to use up all of the zucchini you've been growing this summer.You won't be let down in any way!
Ingredients
- 3 cups grated zucchini
- ½ cup sugar
- ½ cup vegetable oil
- 2 vanilla bean seeds
- 4 eggs
- 3 cups Bisquick
- 1 tsp salt
- 2 tsp cinnamon powder
- pinch of clove powder
- ½ cup chopped nuts
- ½ cup raisins (optional)
Instructions
- Pre-heat the oven to 350 F.
- Use the bottom rack of the oven so the top of the pan will be in the center.
- Grease the bread pans (you can use 1 large one or two small ones).
- Combine zucchini, sugar, oil, vanilla, and eggs in a large bowl.
- Add the rest of the ingredients, excluding the nuts and raisins and combine thoroughly.
- Add the nuts and raisins and combine gently.
- Pour into a 9-inch pan or divide the batter equally among two 8-inch pans.
- 9-inch loaf is baked for 45–50 minutes, while the 8-inch loaf is baked for 25 to 30 minutes.
- Ensure that the bread is fully cooked by inserting a toothpick into the middle and see if it comes out clean
- Let the bread cool down before removing from the pan. Enjoy!
- You can store the bread in room temperature for up to a week. Just wrap it tightly so it does not dry.
Tried this recipe?Let us know how it was!
