Zucchini Bread

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

By Betty Crocker Kitchens

January 11, 2012

cups shredded zucchini (2 to 3 medium)

1 2/3

cups sugar

2/3

cup vegetable oil

teaspoons vanilla

eggs

cups Gold Medal™ all-purpose or whole wheat flour

teaspoons baking soda

teaspoon salt

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

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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.

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.