Zucchini Bread V

A moist bread with different spices than standard zucchini bread recipes. This is the best one I've tried, thanks to my stepmom-in-law. I like to freeze the shredded zucchini, and make this in the fall and winter. It's wonderful to serve at the Thanksgiving table.

• Calories: 255 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups white sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground cloves
• 1 cup chopped walnuts (Optional)
• 3 eggs
• 3 cups all-purpose flour
• 1 teaspoon ground ginger
• ¼ teaspoon baking powder
• ½ cup raisins
• 1 cup vegetable oil
• 2 cups grated zucchini

Recipe Instructions

Step 1

In a large bowl combine sugar, oil, eggs, and vanilla. Add grated zucchini.

Step 2

In a separate bowl sift together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves.

Step 3

Blend dry ingredients into zucchini mixture. Pour into two 8x5 loaf pans coated with cooking spray.

Step 4

Bake in a 325 degree F (165 degrees C) oven for one hour. Cool for 10 minutes and remove from pans. Cool on a wire rack.