So it's only natural that I use Betty's recipe every summer when I bake zucchini bread. And you can't go wrong with this one. I like to make two loaves and freeze one for later. Also, the zucchini I get from my farmer's market is so beautiful, I leave the skin on when I shred it. Then, when I slice the bread, there are beautiful green ribbons throughout each slice.
Recipe from Betty Crocker
Prep: 15 minutes
Bake: 1 hour
Cool: 2 hour 10 minutes
Makes: 2 loaves
- 3 cups shredded zucchini (2 to 3 medium)
- 1 2/3 cups sugar
- 2/3 cup vegetable oil
- 2 teaspoons vanilla
- 4 large eggs
- 3 cups all-purpose flour or whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1/2 cup coarsely chopped nuts *
- 1/2 cup raisins, if desired
- 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, 9 x 5 x 3 inches, with shortening.
- Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between pans.
- 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 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, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Pumpkin Bread: Substitute 1 can (15 ounces) pumpkin (not pumpkin pie mix) for the zucchini.
* I substitute chocolate chips for the nuts.