Zucchini Bread - Betty Crocker 1996
photo by Garden Gate Kate
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
2 loaves
- Serves:
- 24
ingredients
- 709.77 ml shredded zucchini (3 medium)
- 394.39 ml granulated sugar
- 157.80 ml vegetable oil
- 9.85 ml vanilla
- 4 large eggs
- 709.77 ml all-purpose flour
- 9.85 ml baking soda
- 4.92 ml salt
- 4.92 ml ground cinnamon
- 2.46 ml ground cloves
- 2.46 ml baking powder
- 118.29 ml coarsely chopped nuts
- 118.29 ml raisins, if desired
directions
- Move oven rack to low position so that tops of pans will be in center of oven.
- Heat oven to 350 degrees.
- 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.
- Mix zucchini, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
- 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.
- Cool Completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Reviews
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I have been using this recipe for years from the first cookbook that I ever owned, my Betty Crocker'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!
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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!
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RECIPE SUBMITTED BY
I'm always on the look out for new tried and true recipes and love to share the recipes that I enjoy making.
Growing up as a child my mom taught me how to cook/bake and I later entered food competitions at our local fair.
I hope to some day share my love of cooking with my children.
I love to cook casseroles..I'm not a huge fan of meat but will toss it in casseroles for my meat and potato husband. :)