Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Another holiday favorite- I got this from an old Betty Crocker cookbook and make it along with my Chelle's Pumpkin Bread and Chelle's Banana Bread in mini loaves for the holidays! Easy, fun, crowd pleasing recipes! Enjoy!!

Ingredients Nutrition

Directions

  1. Heat oven to 350°F.
  2. Grease the bottom only of loaf pans (two pans if using 9 inch, three if using 8 or 8.5 inch).
  3. In a large mixing bowl, combine sugar and shortening.
  4. Stir in eggs, water and zucchini.
  5. Mix in remaining ingredients thoroughly, except nuts.
  6. Stir in nuts, if desired, and pour into pans.
  7. Bake for 60 to 70 minutes; until a wooden toothpick inserted into the center of the loaves comes out clean.
  8. Cool for 5 minutes.
  9. Loosen the sides of loaves from pans, remove from pans to finish cooling.
  10. Cool completely prior to cutting.
  11. Great served toasted with butter, with cream cheese frosting, whipping cream with rum as dessert, or just plain!
  12. Enjoy! ;).
Most Helpful

5 5

Great zucchini bread! I made half of the recipe to produce one loaf. The loaf has a good consistency and is full of flavor. You can really taste the cinnamon and cloves! Made for ZWT8 Australia/NZ regions. Thank you mate!

5 5

Yummy, yummy! The bread had a nice crisp exterior and moist interior. Great flavor. The amount of spices and vanilla really worked with this bread. I reduced the quantities to make one loaf, and I had to substitute canola oil for the Crisco. I cut out the water completely since the oil is liquid and I know my zucchini from the garden has quite a bit of water in it. It worked perfectly.

5 5

This was a great zucchini bread. I made 3 small loaves for my kids breakfast and they went through them very quickly. Made for ZWT7.