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Zucchini Bread

November 4, 2012

Another garden inspired recipe.  One of the few vegetables that actually grew this year.

Difficulty: Easy
Prep Time: 30 min
Cook Time:  1hr 20 min
Total Time: 1hr 50 min
Yield: twelve ¾ to 1-inch slices if baking in a 9” pan
Taste: Good


3 cups shredded zucchini  (3 medium) I keep the peel on.
1 2/3 cups sugar (can use 1 to 1 1/2 cups instead)
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups 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 (I don’t include raisins)


1) Move 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 (8×4-inch) loaf pans or 1 (9×5-inch) loaf pan with shortening or cooking spray. (I used 1 9×5” pan and it made a huge loaf, could have easily made 2 loafs out of the batter)

2)  In 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.

3)  Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes. (I cooked 1 9-inch loaf for 1 hr 20 min and my oven runs HOT)

4)  Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. I’m not that patient.  I cut into it right away to get a nice hot slice.  Just a bit more crumbly if you don’t wait 2 hours before slicing.  Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Source: Betty Crocker Cookbook


From → Bread

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