Serves: 2
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°. Grease bottoms only of 2 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 inches, or 1 loaf pan, 9 X 5 X 3 inches, with shortening.
2. Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between pans.
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 10 minutes in pans on wire rack.
4. Loosen sides of loaves from pans remove from pans and place top side up on wire 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.
*If using self-rising flour, omit baking soda, salt and baking powder.
NUTRITION FACTS: 1 Slice: Calories 95 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 15mg Sodium 110mg Carbohydrate 13g (Dietary Fiber 0g) Protein 2g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 2% DIET EXCHANGES: 1/2 Starch 1 Vegetable 1/2 Fat
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 ounces) pumpkin (not pumpkin pie mix) for the zucchini.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Zucchini Bread recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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