Zucchini Bread - Betty Crocker 1996

Zucchini Bread - Betty Crocker 1996 created by Garden Gate Kate

This recipe is tried and true,infact I've used it for over a dozen years. Terrific to help get rid of that bumper crop of zucchini out in the garden. I will even shred the zuchinni and freeze it in ziplocks for the winter time when I go on my baking sprees. The spices really make this recipe, thanks to the cinnamon and cloves. Enjoy!!!

Ready In:
1hr 15mins
Serves:
Yields:
Units:

ingredients

directions

  • Move oven rack to low position so that tops of pans will be in center of oven.
  • Heat oven to 350 degrees.
  • Grease bottoms only of 2 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 inches or 1 loaf pan, 9X5X3 inches, with shortening.
  • Mix zucchini, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
  • Bake 8-inch loaves for 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour to 20 minutes, until tootpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.
  • Cool Completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
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@Johnsdeere
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@Johnsdeere
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"This recipe is tried and true,infact I've used it for over a dozen years. Terrific to help get rid of that bumper crop of zucchini out in the garden. I will even shred the zuchinni and freeze it in ziplocks for the winter time when I go on my baking sprees. The spices really make this recipe, thanks to the cinnamon and cloves. Enjoy!!!"
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  1. Maddi S.
    I need to substitute all purpose flour with almond flour. What will the ratio be and do I need to add an extra egg?
    Reply
  2. Cindy A.
    Has any one tried freezing this bread?
    Replies 1
  3. mslindy
    Love it made it exact...and raisins to fabulous best one I have found! Thank you
    Reply
  4. Garden Gate Kate
    I have been using this recipe for years from the first cookbook that I ever owned, my Betty Crocker's Big Red Cookbook from high school home economics class. I grease all sides of loaf pan with shortening and dust with flour to prevent sticking. Although I enjoy Zucchini Bread with raisins and walnuts, I make it for my father without either (he detests raisins and has a nut allergy). It is delicious both ways. I recommend tightly wrapping the uncut, fully-cooled loaf in plastic wrap and aluminum foil and allowing it to set for 3 days at room temperature to combine flavors and increase moistness (the resting period really improves the taste and texture of the Zucchini Bread.) Then, store it in the refrigerator. Thank you, Johnsdeere, for posting this wonderful recipe from my favorite cookbook!
    Reply
  5. Garden Gate Kate
    Zucchini Bread - Betty Crocker 1996 Created by Garden Gate Kate
    Reply
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