Zucchini Bread

  • Prep 15 min
  • Total 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

Steps

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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.

Notes









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Expert Tips

  • Try as muffins! Grease the bottoms only of 24 regular-size muffin cups. Fill cups about 3/4 full. Bake for 20 to 25 minutes or until the tops spring back when lightly touched.
  • Quick breads are leavened by either baking powder or baking soda versus breads made with yeast. The key to a tender crumb and even rise is to stir the batter just enough to moisten the dry ingredients.
  • For Cranberry Orange Bread: omit the 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 patted dry) cranberries into batter. Bake the loaves for 1 to 1 hour 10 minutes.
  • For Pumpkin Bread: Substitute 1 (15-oz.) can pure pumpkin purée for the zucchini.
  • For Zucchini Chocolate Bread: stir in miniature semi-sweet chocolate chips instead of the nuts.
  • Swap in dried fruit (cranberries or cherries) for the raisins. Try using pecans or walnuts for the chopped nuts. Be sure to use the same amount of the ingredient being replaced.
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Nutrition Information

Nutrition Facts

Serving Size: 1 Slice
Calories
200
Calories from Fat
80
% Daily Value
Total Fat
9g
13%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
230mg
9%
Potassium
85mg
2%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
4%
Sugars
14g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
6%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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