Yield: 2 Loaves
|3 cups||Shredded zucchini|
|3½ cup||All-purpose flour*|
|2 teaspoons||Baking soda|
|1 teaspoon||Ground cinnamon|
|1 teaspoon||Ground cloves|
|½ teaspoon||Baking powder|
|⅔ cup||Coarsely chopped nuts|
*if using self rising flour, omit baking soda, salt and baking powder.
Heat oven to 350F. Grease bottoms only of 2 loaf pans, 9 x 5 x 3 inches, or 3 loaf pans, 8½ x 4 ½ x 2 ½ inches. Mix sugar and shortening in 2 ½-quart bowl. Stir in zucchini, water and eggs. Mix in flour, baking soda, salt, cinnamon, cloves, vanilla and baking powder; stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean, 60 to 70 minutes; cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. 2 or 3 loaves (24 slices each); 125 calories per slice.
Do-ahead Tip: Wrap and refrigerate no longer than 10 days.
Pumpkin Bread: Substitute 1 can (16 oz) pumpkin for the zucchini. Omit vanilla. Increase baking time to about 1 hour 10 minutes.
Source: Betty Crocker's Cookbook, 6th Edition