Zucchini Bread (Betty Crocker's New Cookbook)
3 Cups shredded zucchini (about 3 medium)
1 2/3 Cups white granulated sugar
2/3 Cup vegetable oil
2 teaspoons vanilla
4 large eggs
3 cups all purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt (I always omit)
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 Cup chopped nuts
1/2 Cup raisins, if desired
1. Move oven rack to low position so that tops of pans will be in center of the oven. Heat oven to 350degrees.
Grease- 2-8 1/2x 4 1/2 x 2 1/2 pans or 1-9 x 5 x 3 pan.
2. Mix zucchini, sugar oil, vanilla and eggs in a large bowl. Stir in remaining ingredients and pour into bowl.
3. Bake 8-inch loaves 50-60 minutes.
Bake 9-inch loaves 1 hour and 10 minutes to 1 hour 20 minutes. (I check mine at 1 hour 10minutes, and bake 5 additional minutes if needed.)
This recipe I have not adapted much. Sometimes I will substitute 1/2
Cup of chocolate chips in place of raisins. When I do use rasins, I
prefer the golden variety. They seem to taste a little sweeter to me,
and they also are good in pumpkin bread too! For the two loaves I made
this week, I made one following the standard recipe. The other, I
tried 1 1/3Cup white sugar and 1/3 dark brown sugar and added 1/3 cup of
crushed pineapple, drained. Enjoy!