~* Zucchini Bread *~
I harvested a rather large zucchini from my backyard garden the other week and decided to use half of it to make this yummy version of zucchini bread I found on the Betty Crocker website. The only difference between this recipe and the zucchini bread I made was that I didn’t add any cloves or raisins to mine, and the I used fresh almonds for the chopped nuts option. I was able to make 2 loaves with this recipe:
Total Preparation and Cook Time: 3 and 1/2 hours (2 hours involves allowing the loaves to cool before serving)
- 3 cups shredded zucchini
- 1 and 2/3 cups sugar
- 2/3 cup vegetable oil
- 2 tsp vanilla
- 4 eggs
- 3 cups flour
- 2 tsps baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp cloves
- 1/2 tsp baking powder
- 1/2 cup coarsely chopped nuts
- 1/2 cup raisins, if desired
- 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.
- In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed.
- Stir in remaining ingredients except nuts and raisins. After the batter is mixed well, then stir in the 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.
(Storage: Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. I wrapped my 2nd loaf in plastic wrap and then again in aluminum foil and have it stored in my freezer for another day!)
** Please note that I was in no way influenced by Betty Crocker or asked to post or use this recipe from their website. Since this is the recipe that I found when doing a search for zucchini bread, I chose to use it and share it with you.