I like zucchini bread. I don't love it like I do pumpkin bread but it gets a high rating from me. Grandma's recipe, this particular recipe has made zucchini bread a little higher on my list of likes. It is moist and full of flavor and doesn't taste like a vegetable. (I'm always afraid of that because I honestly do not like zucchini.)
I cut the recipe in half since I wasn't sure how well it would turn out. I now wish I would have made the full batch.
Zucchini Ginger Bread
3 cups shredded unpeeled zucchini
2 cups sugar
1/2 cup oil
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ginger
4 cups flour
1 cup raisins
Mix together zucchini, sugar and egg.
Stir in oil, vanilla and molasses.
Mix in salt, baking powder, baking soda and ginger.
Blend in flour.
Fold in raisins.
Pour into 2 well greased loaf pans. (Half recipe used 3 mini loaf pans.)
|Sideways blurry view. The darker ones are the zucchini ginger.|
Bake at 325F for 70-80 minutes. (I baked the mini loaves 55 minutes.) Cool 10 minutes and remove from the pan.
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