>> Friday, December 18, 2009
Raquel sent out this recipe for Zucchini Bread, and once Rana saw this, she knew she had to make it! Usually the recipes that Raquel sends out, are right on the money!! Now I am dying to make it, so I think it will be on my agenda for tomorrow! Rana these pics look so amazing!
I made the Zucchini Bread (that Raquel sent out), its awesome! The only changes I made were omit the raisins and I made it in a large pyrex instead of 2 bread pans.
ZUCCHINI BREAD WITH CINNAMON SUGAR TOPPING
3 beaten eggs
1 cup vegetable oil
2 cups white sugar
2 cups shredded zucchini
2 teaspoons vanilla extract
1/2 cup golden raisins (I omitted raisins)
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
- Preheat oven to 325 degrees F (165 degrees C). Prepare two loaf pans with cooking spray.
- Mix the eggs, vegetable oil, sugar, zucchini, and vanilla extract together in a large bowl; add the raisins. In a separate bowl, combine the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans.
- Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans, and sprinkle the tops with the brown sugar-cinnamon mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Update: Rana sent out another pic, using the same recipe, but added carrots into the batter. Here's the pic....looks great!