Zucchini Raisin Nut Bread
By Jaye Norris, 2007 Wise Choices Recipe Contest
Moist with a perfect crust, enjoy this bread often.
- 1 cup sugar
- 1 cup light brown sugar
- 1 cup canola oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 3 cups unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 2 cups grated fresh zucchini squash, drained
- 3/4 cup walnut pieces
- 3 1/2 cups California raisins
Preheat oven to 350°F. Grease and flour two 5x9x2 1/2-inch loaf pans; set aside.
Blend sugars, oil and eggs together in that order. Beat for 5 minutes; add vanilla and beat for 1 minute more. Mix dry ingredients together until evenly blended; stir into sugar mixture and mix well. Add zucchini and mix thoroughly. Stir in raisins and walnuts; mix well. Bake loaves at 350°F, at least 1 hour, until toothpick inserted in center comes out clean.
Nutrition Facts Per Serving
Calories 270 (35% from fat); Total Fat 11g (sat 1g, mono 6g, poly 4g, trans 0g ); Cholesterol 25mg; Protein 4g; Carbohydrate 43g; (Dietary Fiber 2g; Sugars 15g; ); Iron 1mg; Sodium 160mg; Calcium 29mg; Potassium 225mg
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