Moist and Flavorful Zucchini Bread
This delightful Zucchini Bread recipe, sourced from the iconic Betty Crocker Cookbook (1980 printing), is a beloved staple in many households. Bursting with moisture and flavor, it takes advantage of fresh zucchini, which provides natural sweetness and texture to each slice. Infused with a blend of warm spices, this bread makes for a perfect snack or breakfast item. Whether enjoyed plain or with a spread of butter, this wholesome treat gets devoured quickly, often disappearing within hours! Plus, it's easily adaptable with optional nuts and raisins for those who want an extra crunch or sweetness.
16
Servings
169
Calories
14
Ingredients
Ingredients
shortening
2/3 cup (softened)
sugar
2 2/3 cups (granulated)
eggs
4 (large, beaten)
zucchini
3 cups (shredded (about 2 medium, liquid included))
water
2/3 cup (room temperature)
all-purpose flour
3 1/3 cups (sifted)
baking soda
2 teaspoons
salt
1 1/2 teaspoons
baking powder
1/2 teaspoon
ground cinnamon
1 teaspoon
ground cloves
1 teaspoon
vanilla extract
2 teaspoons
nuts
2/3 cup (chopped (optional))
raisins
2/3 cup ((optional))
Instructions
1
Preheat your oven to 350°F (175°C). Grease the bottoms only of two 9x5x3 inch loaf pans or three 8.5x4.5x2.5 inch loaf pans with cooking spray or butter.
2
In a large mixing bowl, cream together the softened shortening and granulated sugar until light and fluffy.
3
Add the beaten eggs, shredded zucchini, and room temperature water to the bowl, mixing well until combined.
4
Gradually add the sifted all-purpose flour, baking soda, salt, baking powder, ground cinnamon, ground cloves, and vanilla extract to the wet ingredients, stirring just until the dry ingredients are moistened. If using, fold in the chopped nuts and raisins.
5
Divide the batter evenly between the prepared loaf pans.
6
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7
Once baked, allow the loaves to cool in their pans for a few minutes before carefully removing them. Transfer the loaves to a wire rack to cool completely before slicing.
8
Store any leftovers wrapped tightly in plastic wrap in the refrigerator for up to 10 days.
Nutrition Information
10g
Fat
38g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Moist and Flavorful Zucchini Bread.
What is the source of this recipe?
It is sourced from the Betty Crocker Cookbook (1980 printing).
What category does this recipe belong to?
This recipe is categorized under Breads.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
How should I prepare the loaf pans?
Grease the bottoms only of the pans with cooking spray or butter.
How many loaf pans do I need?
You can use two 9x5x3 inch pans or three 8.5x4.5x2.5 inch pans.
What is the first step in the mixing process?
Cream together the softened shortening and granulated sugar until light and fluffy.
How many eggs are required?
The recipe requires 4 large, beaten eggs.
How much shredded zucchini is needed?
You will need 3 cups of shredded zucchini, which is approximately 2 medium zucchinis.
Should I include the liquid from the shredded zucchini?
Yes, the liquid should be included with the shredded zucchini.
What temperature should the water be?
The water should be at room temperature.
How much flour is used in this recipe?
The recipe calls for 3 1/3 cups of sifted all-purpose flour.
What leavening agents are used?
The recipe uses 2 teaspoons of baking soda and 1/2 teaspoon of baking powder.
What spices are included for flavor?
The bread is flavored with ground cinnamon and ground cloves.
How much vanilla extract should I add?
Add 2 teaspoons of vanilla extract.
Are there any optional ingredients for texture?
Yes, you can optionally add 2/3 cup of chopped nuts and 2/3 cup of raisins.
How long does the zucchini bread take to bake?
It takes between 60 to 70 minutes to bake.
How do I know when the bread is done?
The bread is done when a toothpick inserted into the center comes out clean.
How should the bread be cooled?
Let the loaves cool in the pans for a few minutes, then transfer to a wire rack to cool completely.
How many servings does this recipe provide?
This recipe yields 16 servings.
What is the calorie count per serving?
There are 169 calories per serving.
What is the fat content per serving?
Each serving contains 10g of fat.
How many carbohydrates are in one slice?
There are 38g of carbohydrates per serving.
How much protein is in this zucchini bread?
Each serving provides 2g of protein.
How long can I store leftovers in the refrigerator?
Leftovers can be stored in the refrigerator for up to 10 days.
How should I wrap the bread for storage?
Wrap the bread tightly in plastic wrap to maintain freshness.
What type of shortening is used?
The recipe uses 2/3 cup of softened shortening.
How much sugar is in the recipe?
The recipe uses 2 2/3 cups of granulated sugar.
What is the recommended way to serve the bread?
It can be enjoyed plain or with a spread of butter.
Should I stir the dry ingredients vigorously?
No, stir just until the dry ingredients are moistened.