Zucchini Bread

17 Jun

If you recall this post from a few weeks ago, then you know we had more zucchini than we knew what to do with. 

And in true fashion, instead of using the zucchini for good, I sealed its fate by dousing it in sugar and spices to make zucchini bread.

And it’s worth every elastic-waist-bite.

Zucchini Bread, c/o Betty Crocker’s Best of Baking Cookbook

3 C shredded zucchini (2 to 3 medium)
1 2/3 C sugar
2/3 C vegetable oil
2 tsp vanilla
4 eggs
3 C all-purpose flour
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp baking powder
1/2 C coarsely chopped nuts, if desired
1/2 C raisins, if desired


Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans.

In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Mix together dry ingredients. Combine with zucchini mixture. Then add nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.

Bake for 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack for 10 minutes.


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. You can also wrap up a loaf and freeze it for up to two months. It defrosts easily within a few hours and tastes perfectly fresh.

Try it with cream cheese!


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