Zucchini Bread

📝 Ingredients

• 3 eggs size large
• 1 1/2 cup sugar 300 g
• 1 cup canola oil 250 mL
• 2 tsp vanilla extract 10 mL
• 2 zucchini, unpeeled, shredded 260 g
• 3 cups white flour (all purpose) 380 g
• 1 tbsp baking powder 8 g
• 1 tsp ground cinnamon 3 g
• 1 pinch nutmeg
• 1/8 tsp salt
• 1/3 cup raisins 60 g
• 1/2 cup walnuts, chopped 50 g

👨‍🍳 Instructions

1. Method
2. Preheat the oven to 175°C/350°F. Generously oil or butter 2 loaf pans.
3. Beat together the eggs and sugar in a large bowl, using a mixer until the mixture becomes thick and pale, about 4-5 min. Slowly pour in the oil with the mixer running, then mix in the vanilla. Grate the zucchini using a large-holed grater, then stir it into the egg mixture.
4. Sift together the flour, baking powder, cinnamon, nutmeg, and salt into another bowl. Fold the flour mixture into the egg-sugar bowl, combining them gently but thoroughly. Stir in the nuts and raisins.
5. Divide the batter between the prepared loaf pans, spreading it evenly, then bake the loaves in the middle of the oven until golden-brown about 50-60 min. Check with a toothpick or skewer to see if the loaves are cooked through.
6. Cool the loaves 10 min in the pans, then remove them from the pans and let them cool on a wire rack for at least 30 min before slicing.

💡 Notes & Tips