Zucchini bread (crocker 2)

Yield: 2 Loaves

Measure Ingredient
2⅔ cup Sugar
⅔ cup Shortening
3 cups Shredded zucchini
⅔ cup Water
4 \N Eggs
3½ cup All-purpose flour*
2 teaspoons Baking soda
1½ teaspoon Salt
1 teaspoon Ground cinnamon
1 teaspoon Ground cloves
2 teaspoons Vanilla
½ teaspoon Baking powder
⅔ cup Coarsely chopped nuts
⅔ cup Raisins

*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

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