Zucchini Bread

Zucchini Bread

Recipe printed from www.CrazyforCrust.com

Recipe from Betty Crocker


3 cups shredded zucchini (about 2-3 medium)

1 2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons vanilla

4 eggs

3 cups flour (all-purpose, whole wheat, or a mix of the two)

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon baking powder

½ cup coarsely chopped nuts (any kind)

½ cup raisins, if desired

1.  Heat oven to 350°. Grease bottoms of 2 (8x4in) loaf pans, 1 (9x5in) loaf pan, 6 mini loaf pans, or 18 muffin cups (or a combination of pans).

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 into pans.

3.  Bake as follows:

8-inch loaves 50-60 minutes

9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes

Mini Loaves 22-25 minutes

Muffins 18-20 minutes

4.  Loosen sides of loaves from pans, remove from pans and place top side up on a cooling rack. Cool completely, 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.