Zucchini Bread (crocker 2) Recipe

Zucchini Bread (crocker 2) Recipe

Yield: 2 Loaves
Recipe by luhu.jp

Ingredients:
2 2/3 cup: Sugar,
2/3 cup: Shortening,
3 cup: Shredded zucchini,
2/3 cup: Water,
4: Eggs,
3 1/2 cup: All-purpose flour*,
2 tsp: Baking soda,
1 1/2 tsp: Salt,
1 tsp: Ground cinnamon,
1 tsp: Ground cloves,
2 tsp: Vanilla,
1/2 tsp: Baking powder,
2/3 cup: Coarsely chopped nuts,
2/3 cup: Raisins,

Directions:

*if using self rising flour, omit baking soda, salt and baking powder.

Heat oven to 350F. Grease bottoms only of 2 loaf pans, 9 x 5 x 3
inches, or 3 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches. Mix sugar and
shortening in 2 1/2-quart bowl. Stir in zucchini, water and eggs. Mix
in flour, baking soda, salt, cinnamon, cloves, vanilla and baking
powder; stir in nuts and raisins. Pour into pans. Bake until wooden
pick inserted in center comes out clean, 60 to 70 minutes; cool 5
minutes. Loosen sides of loaves from pans; remove from pans. Cool
completely before slicing. 2 or 3 loaves (24 slices each); 125
calories per slice.

Do-ahead Tip: Wrap and refrigerate no longer than 10 days.

Pumpkin Bread: Substitute 1 can (16 oz) pumpkin for the zucchini. Omit
vanilla. Increase baking time to about 1 hour 10 minutes.

Source: Betty Crockers Cookbook, 6th Edition


Source from luhu.jp