Zucchini Bread

The zucchini are now coming in from our garden. I have sautéed and fried them, but by far our favorite way to eat them is in bread. This bread is so sweet, moist and delicious. I doubled the recipe and froze four loaves.

I just used an old fashioned grater for grating the zucchini. Watch your fingers and knuckles, though!

The batter is very thick.

Zucchini Bread

2 2/3 cups sugar

2/3 cups shortening

3 cups shredded zucchini (about 2 medium)

2/3 cup water

4 eggs

3 1/3 cups all purpose flour

2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1/2 teaspoon baking powder

2/3 cup coarsely chopped nuts

2/3 cup raisins

(I omitted the nuts and raisins)

Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans. Mix sugar and shortening. Stir in zucchini, water and eggs. Mix in flour, baking soda, salt, cinnamon, cloves and baking powder: stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean, 60-70 minutes; cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing.

Recipe from Betty Crocker’s Cookbook

One Reply to “”

This is my favorite way to make zucchini too. A close second, is when you take one that is too large and cut in half – scoop out the seeds and fill with a cheesy hamburger mix, cover and bake. Oh, I can't wait for our zucchini up here!

LikeLike