Zucchini Bread

Name: Zucchini Bread
Prep time: 15 min
Total time: 3 h 25 min
Yield: 24
Ingredients: 3 cups shredded zucchini (2 to 3 medium); 1 2/3 cups sugar; 2/3 cup vegetable oil; 2 teaspoons vanilla; 4 eggs; 3 cups Gold Medal™ all-purpose or whole wheat 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

15 Minutes Prep3 Hours 25 Minutes Total
24 Servings
200 Calories per Serving

Fresh garden zucchini? Make a sweet and spicy bread. You can stir it up and have it in the oven in minutes.

Ingredient List

3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups Gold Medal™ all-purpose or whole wheat 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

Preparation

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan 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 or pour into 9-inch pan.
Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 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.

Tips

Cranberry Bread: Omit zucchini, cinnamon, cloves and raisins. Stir in 1/2 cup milk and 2 teaspoons grated orange peel with the oil. Stir 3 cups fresh or frozen (thawed and drained) cranberries into batter. Bake 1 hour to 1 hour 10 minutes.
Pumpkin Bread: Substitute 1 can (15 oz) pumpkin (not pumpkin pie mix) for the zucchini.
To make muffins: Grease bottoms only of 24 regular-size muffin cups. Fill cups about 3/4 full. Bake 20 to 25 minutes or until tops spring back when touched lightly.

Nutrition Information

Servings: 24

Serving size: 1 Slice

Amount per serving (Calories ): 200

Nutrition Facts
Food component / Nutrient	Amount	% Daily Value*
Total Fat	9g	13%
Saturated Fat	1&½g	7%
Trans Fat	0g	% Value not available
Cholesterol	35mg	12%
Sodium	230mg	9%
Total Carbohydrate	27g	9%
Dietary Fiber	1g	4%
Soluble Fiber	0g	% Value not available
Sugars	14g	% Value not available
Protein	3g	% Value not available
Vitamin D	Value not available	0%
Vitamin E	Value not available	4%
Calcium	Value not available	0%
Iron	Value not available	6%
Potassium	85mg	2%
Thiamin	Value not available	10%
Riboflavin	Value not available	8%
Niacin	Value not available	6%
Vitamin B6	Value not available	4%
Vitamin B12	Value not available	0%
Pantothenic Acid	Value not available	2%
Phosphorus	Value not available	4%
Magnesium	Value not available	2%
Zinc	Value not available	2%
Manganese	Value not available	15%
Selenium	Value not available	15%
Copper	Value not available	4%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.