Zucchini Bread - Betty Crocker 1996

Recipe by Johnsdeere
READY IN: 1hr 15mins
SERVES: 24
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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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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