zucchini bread
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 :)
prep time
15 Min
cook time
3 Hr
method
---
yield
48 serving(s)
Ingredients
- 3 cups shredded zucchini (2 to 3 medium size)
- 1 2/3 cups sugar
- 2/3 cup vegetable oil (i like to use canola instead)
- 2 teaspoons vanilla (or vanilla extract)
- 4 large eggs
- 3 cups all-purpose flour (i use whole wheat)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1/2 cup chopped nuts (i use walnuts but you can use whatever you prefer)
- 1/2 cup raisins (if desired)
How To Make zucchini bread
-
Step 1Move 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.
-
Step 2In 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.
-
Step 3Bake 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.
-
Step 4Loosen 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Breakfast
Category:
Breads
Category:
Other Breakfast
Category:
Sweet Breads
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes