Real Recipes From Real Home Cooks ®

zucchini bread

(3 ratings)
Recipe by
Tracy Harrah
Daytona Beach, FL

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 :)

(3 ratings)
yield 48 serving(s)
prep time 15 Min
cook time 3 Hr

Ingredients For zucchini bread

  • 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 lg
    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)

How To Make zucchini bread

  • 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
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