Betty Crocker's Zucchini Bread |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This comes from the Betty Crocker Cookbook, 1980 printing. It is very moist and gets gobbled up quickly in my house! Ingredients:
2/3 cup shortening |
2 2/3 cups sugar |
4 eggs |
3 cups zucchini, shredded (about 2 medium sized, liquid and all) |
2/3 cup water |
3 1/3 cups all-purpose flour |
2 teaspoons baking soda |
1 1/2 teaspoons salt |
1/2 teaspoon baking powder |
1 teaspoon ground cinnamon |
1 teaspoon ground cloves |
2 teaspoons vanilla |
2/3 cup nuts (optional) |
2/3 cup raisins (optional) |
Directions:
1. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9x5x3 inches or 3 loaf pans 8.5x4.5x2.5 inches.
2. Mix shortening and sugar in large bowl. Add eggs, zucchini and water.
3. Blend in the rest of the ingredients.
4. Pour into pans.
5. Bake 60-70 minutes, or until toothpick inserted into center comes out clean.
6. Cool slightly before removing from pans. Cool completely before slicing. Wrap and refrigerate no longer than 10 days.
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