Zucchini Bread

Tracy Harrah


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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15 Min


3 Hr


3 c
shredded zucchini (2 to 3 medium size)
1 2/3 c
2/3 c
vegetable oil (i like to use canola instead)
2 tsp
vanilla (or vanilla extract)
4 large
3 c
all-purpose flour (i use whole wheat)
2 tsp
baking soda
1 tsp
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

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.
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.
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.
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