Recipe Name
Zucchini Bread
Notes
Yield
2 loaves, 24 slices each
Category
Breads & Rolls
Contributor
Nikki Doci
Country/Ethnicity of Origin
Ingredients
3 cups shredded zucchini (2-3 medium)

12/3 cups sugar 2/3 cup vegetable oil 2 t vanilla 4 large eggs 3 cups all purpose or whole wheat flour 2 t baking soda 1 t salt 1 t ground cinnamon `1/2 t ground cloves `1/2 t baking powder `1/2 cup coarsely chopped nuts `1/2 cup raisins, if desired

Instructions
Heat oven to 350°F. With shortening, grease bottoms only of 2 loaf pans, 8x4x2"", or 1 loaf pan, 9x5x3"".

Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients, stirring in nuts and raisins last. Divide batter evenly between pans. Bake 8"" loaves 50 to 60 minutes, 9"" loaf 1 hour 10 min. to 1 hour 20 min., or until toothpick inserted in center comes out clean. Cool 10 min. in pans on wire rack. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

  • If using self-rising flour, omit baking soda, salt and baking powder.

CRANBERRY BREAD: Omit zucchini, cinnamon, cloves and raisins. Stir in `1/4 cup milk and 2 t grated orange peel with the oil. Stir 3 cups of fresh or frozen (thawed and drained) cranberries into batter. Bake 1 hour to 1 hour 10 minutes.

PUMPKIN BREAD: Substitute 1 cans (15 ounces) pumpkin (not pumpkin pie mix) for the zucchini.

Original recipe: Betty Crocker