ZUCCHINI BREAD (BETTY CROCKER)

By curly

Ingredients

• 3 cups shredded zucchini (2 to 3 medium)
• 1-2/3 cup sugar
• 2/3 cup vegetable oil
• 2 tsps vanilla
• 4 eggs
• 3 cups all-purpose flour
• 2 tsps baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp baking powder
• 1/2 cup coarsely chopped nuts
• 1/2 cup raisins, if desired

Preparation

Step 1

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 (8x4-inch) loaf pans with shortening or cooking spray.

In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans.

Bake 8 inch loaves 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.

Loosen sides of loaves from pans; remove from pans and place top side up on cooling 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.