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Zucchini Bread

Zucchini Bread
3 votes, 4.00 avg. rating (79% score)
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Yield: Makes 1 large loaf

A great recipe for zucchini season, when the fresh vegetable abounds. Makes a large loaf, loaded with nuts and raisins.

Submitted by The Pasquaney Inn in Bridgewater, New Hampshire for The Best Recipes From New England Inns.

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Zucchini Bread
Photo/Art by Aimee Seavey


  • 3 eggs
  • 1 cup oil
  • 1/2 cup sugar
  • 2 cups grated and drained zucchini
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/4 teaspoon baking powder
  • 2 teaspoons baking soda
  • 3 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 cup raisins
  • 1 cup chopped walnuts


Beat eggs slightly in a large bowl; stir in oil, sugar, zucchini, and vanilla. Sift together flour, baking powder, soda, cinnamon, and salt. Stir into egg mixture until well blended, then add raisins and nuts and stir. Bake in large greased loaf pan at 375 degrees F for 1 hour.
Updated Wednesday, March 5th, 2008

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One Response to Zucchini Bread

  1. noe way September 3, 2009 at 8:09 pm #

    Ideal recipe. Perfect sweetness. I use whole wheat flour and 1 teaspoon nutmeg and 2 teaspoons cinnamon.

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