Zucchini Bread Recipe
Ingredients
| Raisins | 1/2 Cup (16 tbs) | |
| All purpose flour | 2 Cup (16 tbs) | |
| 1/2 cup packed light brown sugar | ||
| Baking powder | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Walnuts | 1/2 Cup (16 tbs), finely chopped | |
| 2 large eggs, at room temperature | ||
| 1/2 cup buttermilk, at room temperature | ||
| Vegetable oil | 1/3 Cup (16 tbs) | |
| 1/2 pound zucchini, coarsely chopped, about 2 cups | ||
Directions
Heat the oven to 350 degrees.
Lightly butter a 9 by 5 inch loaf pan.
Toss the raisins in a bowl with 2 tablespoons of the flour.
In another bowl stir together the rest of the flour, brown sugar, baking powder, salt, nutmeg and walnuts.
In another bowl beat the eggs with the buttermilk and oil.
Stir in the zucchini and raisins.
Make a well in the center of the dry ingredients, add the buttermilk mixture and blend well.
Turn the batter into the prepared pan.
Bake for 1 hour until a toothpick inserted in the center of the bread comes out clean.
Remove the pan to a wire rack.
Cool for 10 minutes before removing the bread from the pan.
Cool completely on the rack.
Lightly butter a 9 by 5 inch loaf pan.
Toss the raisins in a bowl with 2 tablespoons of the flour.
In another bowl stir together the rest of the flour, brown sugar, baking powder, salt, nutmeg and walnuts.
In another bowl beat the eggs with the buttermilk and oil.
Stir in the zucchini and raisins.
Make a well in the center of the dry ingredients, add the buttermilk mixture and blend well.
Turn the batter into the prepared pan.
Bake for 1 hour until a toothpick inserted in the center of the bread comes out clean.
Remove the pan to a wire rack.
Cool for 10 minutes before removing the bread from the pan.
Cool completely on the rack.
Chef
