Zucchini Bread

This is a wonderful zucchini bread…tastes SO GOOD!! The only things I usually do different are omitting the cloves (yuck!) and raisins (Don’t like cooked raisins either!)…otherwise I stick pretty close to the original recipe.

I love this cookbook! I've come back to it MANY times over the years.

I love this cookbook! I’ve come back to it MANY times over the years.

I used my food processor to shred the zucchini. Yes, we grew them! :)

I used my food processor to shred the zucchini. Yes, we grew them! 🙂

After I mixed together the zucchini, oil, eggs, and vanilla I added the sugar.

After I mixed together the zucchini, oil, eggs, and vanilla I added the sugar.

Then , I combined the flour, baking soda, salt, cinnamon and baking powder and added that to the wet ingredients. (I had to switch bowls because I doubled the recipe and needed more room!)

Then , I combined the flour, baking soda, salt, cinnamon and baking powder and added that to the wet ingredients. (I had to switch bowls because I doubled the recipe and needed more room!)

The batter is all ready to go!

The batter is all ready to go!

I had a little extra batter so I made a tiny loaf too. :)

I had a little extra batter so I made a tiny loaf too. 🙂

The end result! Delicioso!!!!

The end result! Delicioso!!!!

Zucchini Bread

3 Cups Shredded Zucchini (about 3 medium)

1 2/3 Cups Sugar

2/3 Cup Vegetable Oil

2 teaspoons Vanilla

4 Eggs

3 Cups All-Purpose Flour

2 teaspoons Baking Soda

1 teaspoon Salt

1 teaspoon Cinnamon

1/2 teaspoon Ground Cloves

1/2 teaspoon Baking Powder

1/2 Cup Coarsely Chopped Nuts

1/2 Cup raisins, if desired

Heat oven to 350°F. Grease bottoms only of 2 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 50-60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves; remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. 

**PHOTOS BY RENEE’S GOURMETS**

*Recipe by Betty Crocker

Leave a Reply