Zucchini Bread

This is my mother’s recipe for zucchini bread and there are three generations of my family who can vouch for how incredible this tastes.


2 2/3 cups sugar

2/3 cup butter

3 cups shredded zucchini (about 3 medium)

2/3 cup water

4 eggs

3 1/3 cups flour

2 teaspoons baking soda

1 ½ teaspoons salt

1 teaspoon cinnamon

1 teaspoon nutmeg

2 teaspoons vanilla

½ teaspoon baking powder

2/3 cup chopped nuts

2/3 cup raisins


Heat oven to 350 degrees F. Grease two loaf pans, 9 x 5 x 3 inches.

Mix sugar and butter in a large mixing bowl. Add zucchini, water and eggs. Stir in flour, baking soda, salt, cinnamon, nutmeg, vanilla and baking powder. Add nuts and raisins.

Pour into pans and bake 60-70 minutes, until a wooden pick inserted in center comes out clean. Cool pans on a wire rack about 10 minutes, then gently loosen the loaves from the pan with a sharp knife or spatula. Remove from pans and let cool before slicing.