Prep: 20 mins | Cook: 1hr | Total: 1 hr 20 mins | Serving: 18 | Yield: 2 loaves
Oh, zucchini! Who here is not a fan? I think we all love zucchini. It is the most versatile not to mention has lots of health benefits. With crunchy cinnamon sugar topping that baked right in and the freshness of zucchini makes this bread one of the best! This is super good, my kids munched this until it’s gone!
3 Egg, whole, raw, fresh
1 cup Oil, soybean, salad or cooking
2 cups Sugars, granulated
2 cups Zucchini, raw
2 teaspoons Vanilla extract
½ cup Raisins, golden seedless
3 cups Wheat flour, white, all-purpose, enriched, bleached
1 teaspoon Leavening agents, baking soda
½ teaspoon of leavening agents, double-acting, baking powder, sodium aluminum sulfate
1 teaspoon Salt, table
1 teaspoon Spices, cinnamon, ground
¼ cup Sugars, brown
¼ teaspoon Spices, cinnamon, ground
HOW TO MAKE ZUCCHINI BREAD WITH CINNAMON SUGAR TOPPING
Step 1: Ready the oven and preheat to 165 degrees C or 325 degrees F.
Step 2: Apply cooking spray in two loaf pans.
Step 3: In a large bowl, add the eggs, vegetable oil, sugar, zucchini, and vanilla extract. Mix well before adding in the raisins.
Step 4: Add the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon in a different bowl. Mix until incorporated.
Step 5: Now, add the flour mixture into the zucchini mixture. Whisk until almost all the lumps are gone. Then, split the batter between the prepared loaf pans and sprinkle on top of each batter the brown sugar-cinnamon mixture.
Step 6: Place inside the preheated oven and bake for about an hour or until a toothpick inserted in the middle of the bread comes out clean.
Step 7: Remove from the oven and let the bread cool in the pan for at least 10 minutes, then, invert it onto a wire rack to cool completely.
Per Serving: 310.3 calories; 31 mg cholesterol; 227.6 mg sodium; 3.5 g protein; 45.5 g carbohydrates
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