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

    Ratings & Reviews:

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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 206.3
     
    Calories from Fat 77
    37%
    Total Fat 8.5 g
    13%
    Saturated Fat 1.2 g
    6%
    Cholesterol 35.2 mg
    11%
    Sodium 242.4 mg
    10%
    Total Carbohydrate 29.6 g
    9%
    Dietary Fiber 1.0 g
    4%
    Sugars 16.2 g
    64%
    Protein 3.4 g
    6%

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