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 min
  • Total Time 3 hr 25 min
  • Servings 24

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
200
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
230mg
230%;
Total Carbohydrate
27g
27%
(Dietary Fiber
1g
1%
  Sugars
14g
14%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
0%;
Iron
6%;
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.