Sweet Zucchini Bread
This recipe makes two standard loaf pans’ worth, or three small ones. It’s blessing is mezonos, even though it is called a ‘bread’. It’s really more like a cake consistency.
This “bread” has no yeast and is more the consistency of cake.
2 tsp. vanilla extract
1 cup canola oil
1¾ cup white or light brown sugar
1 (8 oz.) can crushed pineapple, drained
2 cups shredded zucchini, washed and unpeeled
2 tsp. baking soda
¼ tsp. baking powder
¾ tsp. salt
1–2 tsp. cinnamon
3 cups flour
1 cup golden raisins
1 cup coarsely chopped walnuts
Beat eggs, vanilla, oil, and sugar together until thick. Add in the pineapple, zucchini, baking soda, baking powder, salt, and cinnamon. Then add in the flour, and on top of that, the raisins and walnuts.
Tip for side of page:
It’s always best to add the raisins on top of the flour as once the raisins are coated with flour, they will not sink down to the bottom of whatever cake or muffin they are in, where they may burn.
Mix until this just until it is completely blended together and resembles a thick batter.
Pour into loaf pans that have been lined with parchment baking paper and bake at 350°F / 180°C for 45 minutes to an hour. They are done when a cake tester or knife inserted into the middle comes out clean and only very slightly sticky. These loaves stay moist and slightly sticky inside. Slice and serve, or freeze for later use.