Zucchini Bread

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 all-purpose or whole wheat flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• ½ teaspoon ground cloves
• ½ cup chopped nuts
• ½ cup raisins, if desired

Instructions

1. 1Preheat the oven to 350°F and grease the bottoms of two 8x4-inch loaf pans or one 9x5-inch loaf pan with cooking spray.
2. 2Combine the shredded zucchini, sugar, vegetable oil, vanilla, and eggs in a large bowl until smooth. Blend in the flour, baking soda, salt, cinnamon, baking powder, and cloves, then fold in the chopped nuts and raisins.
3. 3Distribute the batter evenly between the 8-inch pans or pour it entirely into the 9-inch pan.
4. 4Bake the 8-inch loaves for 50 to 60 minutes, or the 9-inch loaf for 70 to 80 minutes, until a wooden pick inserted into the center comes out clean. Let the bread rest in the pans on a wire rack for 10 minutes.
5. 5Run a knife around the edges to free the loaves, turn them out onto the cooling rack, and leave them to cool completely for about two hours before slicing.
6. 6Wrap the cooled bread securely to store at room temperature for up to four days, or keep it in the refrigerator for up to ten days.
7. 7To bake a cranberry version, leave out the zucchini, cinnamon, cloves, and raisins. Mix half a cup of milk and two teaspoons of grated orange zest into the oil instead.
8. 8Fold three cups of fresh or thawed cranberries into the batter and bake for 60 to 70 minutes.
9. 9For an orange zucchini variation, add two teaspoons of grated orange zest to the flour mixture.
10. 10To make pumpkin bread, replace the shredded zucchini with one 15-ounce can of pure pumpkin puree.
11. 11Leave the skin on fresh, small zucchini for added color, but peel older or larger squash before shredding.

Fast Categories