| 3 | cups shredded zucchini (2 to 3 medium) |
| 1 2/3 | cups sugar |
| 2/3 | cup vegetable oil |
| 2 | teaspoons vanilla |
| 4 | eggs |
| 3 | cups Gold Medal® 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 |
| 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 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray. |
| 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 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes. |
| 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. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. |
| Heat oven to 375°F. |
|
| Cranberry Bread: Omit zucchini, cinnamon, cloves and raisins. Stir in 1/2 cup milk and 2 teaspoons grated orange peel with the oil. Stir 3 cups fresh or frozen (thawed and drained) cranberries into batter. Bake 1 hour to 1 hour 10 minutes. |
|
| Pumpkin Bread: Substitute 1 can (15 oz) pumpkin (not pumpkin pie mix) for the zucchini. |
|
| To make muffins: Grease bottoms only of 24 regular-size muffin cups. Fill cups about 3/4 full. Bake 20 to 25 minutes or until tops spring back when touched lightly. |
Nutrition Information:
100 ( 40); 4 1/2g ( 1/2g, 0g); 20mg; 115mg; 13g ( 0g, 7g); 2g 0%; 0%; 0%; 2% 1/2 ; 1/2 ; 0 ; 1 1