Zucchini Bread

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* Exported from MasterCook *

 

Zucchini Bread

 

Recipe By : St. Paul Pioneer Press, 9/8/00

Serving Size : 24 Preparation Time :0:00

Categories : Breads, Quick Fruits

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups shredded zucchini -- (about 3 medium)

1 2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons vanilla

4 eggs

3 cups flour

1/2 cup coarsely chopped walnuts or pecans

1/2 cup raisins -- optional

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

 

A classic recipe for the old-time favorite, from ``Betty Crocker's Best of

Baking.''

 

Makes 2 loaves (24 slices).

 

To prepare oven, pans: Heat oven to 350 degrees. Grease bottoms only of 2

loaf pans.

 

To make bread: By hand, mix shredded zucchini, sugar, oil, vanilla and eggs

in large bowl. Stir in flour, nuts, raisins, baking powder, salt, cinnamon

and cloves. Pour into prepared pans.

 

To bake bread: Bake for 50 or 60 minutes, or until toothpick inserted in

center comes out clean. Cool for 10 minutes. Loosen sides of loaves from

pans. Remove from pans. Cool completely on wire rack before

slicing. Store tightly wrapped in refrigerator for up to 1 week.

 

Cook's tip: Grease only the bottoms of loaf pans for fruit or nut

breads. Ungreased sides allows the batter to form a gently rounded top.

 

 

 

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