Zucchini BreadBetty Crocker Kitchens

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Prep Time: 15 minutes

Total Time: 3 hours, 25 minutes

Servings: 24

Source: www.bettycrocker.com

Zucchini BreadBetty Crocker Kitchens


· 3· cups shredded zucchini (2 to 3 medium)· 1 2/3· cups sugar· 2/3· cup vegetable oil· 2· teaspoons vanilla· 4· eggs· 3· cups Gold Medal™ all-purpose 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


Step 4Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.Step 10In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.Step 16Bake 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 in pans on cooling rack 10 minutes.Step 22Loosen sides of loaves from pans; remove from pans and place top side up on cooling 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.