- Is there no end to the zucchini season? If you still have some left and you are tired of the same old zucchini recipes, then try using it in bread. This recipe from Betty Crocker is a classic for a reason!
3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 tsp. vanilla
3 cups all-purpose or whole wheat flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. 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°F.
- Grease bottoms only of 2 (8 x 4-inch) loaf pans or 1 (9 x 5-inch) loaf pan with shortening or cooking spray.
- 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.
- 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 in pans on cooling rack 10 minutes.
- Loosen 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.
Food Mingle Blog Alternatives and Substitutions:
- I used the all purpose flour and omitted the raisins.
- I have seen other recipes in which dried cranberries were added, which I think would be a nice touch during the holiday season.
Yield: 24 servings