Zucchini Bread Grandma’s special dessert
1 Cup Brown Sugar
- 2 Tablespoons Half N Half Or Water
1/2 Cup Vegetable Oil
2 Large Eggs
- 1 Teaspoon Pure Vanilla Extract
1/4 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Salt
- 2 Teaspoons Ground Cinnamon
- 1 3/4 Cups All Purpose Flour
2 Cups Grated Or Shredded Zucchini, Firmly Packed
1 Cup Chopped Walnuts, Toasted Until Golden
1/2 Cup Raisins (Optional) I Prefer Dried Cranberries Or Blueberries
2 Tablespoons Brown Sugar For Sprinkling On Top (optional)
- Preheat the oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
- In a medium-sized bowl, beat together the brown sugar, boiled cider or other liquid, vegetable oil, eggs, and vanilla until smooth.
- Whisk the baking powder, baking soda, salt, and cinnamon into the flour, then add the dry ingredients to the liquid ingredients in the bowl, stirring or beating gently until smooth.
- Stir in the zucchini, walnuts, and raisins or currants.
- Scoop the batter into the prepared pan, smoothing it if necessary. Sprinkle with brown sugar, if desired.
- Bake the bread for 55 to 65 minutes, until a toothpick inserted into the center comes out clean. The top (just under the crust) may seem a bit sticky; but so long as the toothpick doesn’t reveal wet batter, it’s done.
- Remove the bread from the oven, and cool it in the pan for 10 minutes. Turn it out of the pan onto a rack to cool completely. For best results, don’t slice until it’s cool.
- Store the bread at cool room temperature, well wrapped, for several days; freeze for longer storage. Great grilled with Amish Butter and topped with your favorite wild honey.