Traditional Zucchini Bread
By: Patricia Conte
Published: Tuesday, April 12, 2011 - 7:39am

Ingredients




3 cups of grated zucchini
1 cup of vegetable oil
1 1/2 cups sugar
3 eggs
3 teaspoons vanilla
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground, dried ginger
1 cup chopped walnuts (optional)
1 cup raisins
1 cup chocolate chips
2 tablespoons grated lemon zest (from 2 lemons)

Preparation

1 Preheat oven to 350 degrees F. In a large bowl, combine the oil, sugar, eggs and vanilla. Mix until combined. 2 In a separate large bowl, combine the flour, baking powder, baking soda, cinnamon, salt & ginger. Sift together so all is combined. 3 Slowly, a little at a time, add the flour mixture to the egg mixture. Combine well. 4 In another bowl combine the walnuts, raisins, chips, lemon zest & zucchini, a little at a time. Add the zucchini mixture to the main mixture, a little at a time until all is combined. 5 Divide the batter and pour into 2 loaf tins. Smooth out the batter so it's evenly spread across the tin. Bake for about an hour, or until a knife stuck into the middle of the bread comes out clean.

About


This is a recipe my mom used to make all the time when zucchini was in season. Good enough to eat at breakfast time with a little cream cheese or butter, and for dessert.