Zucchini Bread

By

From Betty Crocker Cookbook copyright 1986
Wedding Shower Gift from Dora Mae Hedges 1991
Orange Cover

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  • 2

Ingredients

  • 2 2/3 cups sugar
  • 2/3 cup shortening
  • 3 cups shredded zucchini (about 2 medium)
  • 2/3 cup water
  • 4 eggs
  • 3 1/3 cups all-purpose flour ( if using self-rising flour, omit baking soda, salt and baking powder)
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 2 tsp vanilla
  • 1/2 tsp baking powder
  • 2/3 cup chopped nuts - optional
  • 2/3 cup raisins- optional

Preparation

Step 1

Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9x5x3 inches, or 3 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches. Mix sugar and shortening in 2 1/2 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, 60-70 minutes; cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing.

Pumpkin Bread: Substitute 1 can (16 ounces) pumpkin for the zucchini. Omit vanilla. Increase baking time to about 1 hr 10 minutes.

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