Zucchini Bread - Betty Crocker 1996

Ingredients

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

Directions

1. 1

   Move oven rack to low position so that tops of pans will be in center of oven.

2. 2

   Heat oven to 350 degrees.

3. 3

   Grease bottoms only of 2 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 inches or 1 loaf pan, 9X5X3 inches, with shortening.

4. 4

   Mix zucchini, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients. Pour into pans.

5. 5

   Bake 8-inch loaves for 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour to 20 minutes, until tootpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.

6. 6

   Cool Completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.