Zucchini Bread

ZUCCHINI BREAD

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15 min Prep
3 hr 25 min Total
Pie Iconb
24 Servings

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

Ingredient List
  • Small check mark in a circle icon3 cups shredded zucchini (2 to 3 medium)
  • Small check mark in a circle icon1 2/3 cups sugar
  • Small check mark in a circle icon2/3 cup vegetable oil
  • Small check mark in a circle icon2 teaspoons vanilla
  • Small check mark in a circle icon4 eggs
  • Small check mark in a circle icon3 cups Gold Medal™ all-purpose or whole wheat flour
  • Small check mark in a circle icon2 teaspoons baking soda
  • Small check mark in a circle icon1 teaspoon salt
  • Small check mark in a circle icon1 teaspoon ground cinnamon
  • Small check mark in a circle icon1/2 teaspoon ground cloves
  • Small check mark in a circle icon1/2 teaspoon baking powder
  • Small check mark in a circle icon1/2 cup coarsely chopped nuts
  • Small check mark in a circle icon1/2 cup raisins, if desired
Preparation
  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.
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.

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