Zucchini Bread

Zucchini Bread

Fresh garden zucchini? Make a sweet and spicy bread. You can stir it up and have it in the oven in minutes.

Prep Time

15

Minutes

Total Time

3:25

Hrs:Mins

Makes

24

servings

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.
Makes 24 servings (2 loaves, 12 slices each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
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.
Variation
Pumpkin Bread: Substitute 1 can (15 oz) pumpkin (not pumpkin pie mix) for the zucchini.
Variation
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:

1 Serving (1 Slice)
  • Calories 200
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 230mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 1g,
    • Sugars 14g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.