This zucchini bread recipe is super moist and super spicy, loaded with cinnamon, nutmeg, and cloves. I tried several recipes before I asked my mom for her recipe. I go to the farmers market every Saturday and get these huge zucchinis, and this is the perfect use for them. It reminds me of my childhood. The loaves can be frozen and are great as gifts. People love them.
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
Beat sugar, oil, eggs, and vanilla extract together in a bowl until smooth; fold in zucchini. Stir flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves together in a separate bowl; gradually stir into sugar mixture until batter is mixed. Fold walnuts and raisins into the batter; pour into the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 50 minutes.
Per Serving: 361 calories; protein 4.5g; carbohydrates 48.5g; fat 17.3g; cholesterol 34.9mg; sodium 247.4mg.
Eat healthy breakfast to continue the day has become a fabulous habit. It’s a best way to start my day off healthfully. The sugar hit from the pickle tree wakes me up and bring me energy to make on the morning. The sweetness is often vilified as the evil of all disease, but sweetness is also loaded with fibre, which is best for your stomach system and make keep you feeling full longer, and less likely grab a side food out of the street food before break .
Making fruit a at 7.00 clock habit is simple . Simply put the sweetness in your refrigerator next to the milk or on the table next to your cereal pan , or beside your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eating the rest of your food , eat your fruit. If you’re not normally a breakfast person.