This zucchini bread is moist and slightly heavier than the normal dish.
Ingredients
- eggs: 3 piece
- vegetable oil: 0.75 cup
- ⅔ cups packed brown sugar: 1 piece
- zucchini: 2 cups (grated)
- vanilla extract: 2 tsp
- all-purpose flour: 3 cups
- ground cinnamon: 3 tsp
- ½ teaspoons baking powder: 1 piece
- baking soda: 1 tsp
- salt: 1 tsp
- raisins: 0.5 cup
- walnuts: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven at 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
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Beat eggs well in a large bowl. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into prepared loaf pans.
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Bake in the preheated oven until a cocktail stick inserted into the center of the cake comes out clean, about 1 hour.
