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    You are in: Home / Baking / Zucchini Bread - Betty Crocker 1996 Recipe
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    Zucchini Bread - Betty Crocker 1996

    Zucchini Bread - Betty Crocker 1996. Photo by Garden Gate Kate

    1/2 Photos of Zucchini Bread - Betty Crocker 1996

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Johnsdeere's Note:

    This recipe is tried and true,infact I've used it for over a dozen years. Terrific to help get rid of that bumper crop of zucchini out in the garden. I will even shred the zuchinni and freeze it in ziplocks for the winter time when I go on my baking sprees. The spices really make this recipe, thanks to the cinnamon and cloves. Enjoy!!!

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    Ingredients:

    Serves: 24

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Move oven rack to low position so that tops of pans will be in center of oven.
    2. 2
      Heat oven to 350 degrees.
    3. 3
      Grease bottoms only of 2 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 inches or 1 loaf pan, 9X5X3 inches, with shortening.
    4. 4
      Mix zucchini, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
    5. 5
      Bake 8-inch loaves for 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour to 20 minutes, until tootpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.
    6. 6
      Cool Completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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    Ratings & Reviews:

    • on June 28, 2014

      55

      I have been using this recipe for years from the first cookbook that I ever owned, my Betty Crock's Big Red Cookbook from high school home economics class. I grease all sides of loaf pan with shortening and dust with flour to prevent sticking. Although I enjoy Zucchini Bread with raisins and walnuts, I make it for my father without either (he detests raisins and has a nut allergy). It is delicious both ways. I recommend tightly wrapping the uncut, fully-cooled loaf in plastic wrap and aluminum foil and allowing it to set for 3 days at room temperature to combine flavors and increase moistness (the resting period really improves the taste and texture of the Zucchini Bread.) Then, store it in the refrigerator. Thank you, Johnsdeere, for posting this wonderful recipe from my favorite cookbook!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2012

      55

      I made 1 zucchini bread and used less sugar. I omitted the nuts. The bread was moist and so good. Thanks Johnsdeere :) Made for PAC Fall 2012

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 17, 2009

      55

      These are so yummy! I had a few zucchini's and my children don't like it for dinner so I tried this recipe. To make it more kid friendly I finely chopped the zucchini in the food processor, made mini muffins instead of loaves, and fed it to them in a dark room while they were watching t.v. so they wouldn't see the green specs. I also changed the name to "Really Yummy Muffins". They were wise to me when they turned the lights on but the muffins were gone by the next day and they were asking for more. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Zucchini Bread - Betty Crocker 1996

    Serving Size: 1 (66 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 206.2
     
    Calories from Fat 76
    37%
    Total Fat 8.5 g
    13%
    Saturated Fat 1.2 g
    6%
    Cholesterol 31.0 mg
    10%
    Sodium 242.4 mg
    10%
    Total Carbohydrate 29.6 g
    9%
    Dietary Fiber 1.0 g
    4%
    Sugars 16.2 g
    65%
    Protein 3.4 g
    6%

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