Zucchini Bread

Tracy Harrah

By
@stress1011

I used to make zucchini bread all the time and I lost my recipe but I found this one on Betty Crocker.com and it's a close match. Enjoy :)


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Comments:

Serves:

48

Prep:

15 Min

Cook:

3 Hr

Ingredients

3 c
shredded zucchini (2 to 3 medium size)
1 2/3 c
sugar
2/3 c
vegetable oil (i like to use canola instead)
2 tsp
vanilla (or vanilla extract)
4 large
eggs
3 c
all-purpose flour (i use whole wheat)
2 tsp
baking soda
1 tsp
salt
1 tsp
ground cinnamon
1/2 tsp
ground cloves
1/2 tsp
baking powder
1/2 c
chopped nuts (i use walnuts but you can use whatever you prefer)
1/2 c
raisins (if desired)

Directions Step-By-Step

1
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
2
In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
3
Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
4
Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days

About this Recipe