zucchini bread
(3 ratings)
I used to make zucchini bread all the time and I lost my recipe but I found this one on Betty Crocker.com and it's a close match. Enjoy :)
(3 ratings)
yield
48 serving(s)
prep time
15 Min
cook time
3 Hr
Ingredients For zucchini bread
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3 cshredded zucchini (2 to 3 medium size)
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1 2/3 csugar
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2/3 cvegetable oil (i like to use canola instead)
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2 tspvanilla (or vanilla extract)
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4 lgeggs
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3 call-purpose flour (i use whole wheat)
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2 tspbaking soda
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1 tspsalt
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1 tspground cinnamon
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1/2 tspground cloves
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1/2 tspbaking powder
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1/2 cchopped nuts (i use walnuts but you can use whatever you prefer)
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1/2 craisins (if desired)
How To Make zucchini bread
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1Move 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.
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2In 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.
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3Bake 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.
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4Loosen 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
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Categories & Tags for Zucchini Bread:
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