Zucchini Bread - Betty Crocker 1996 Recipe

Name: Zucchini Bread - Betty Crocker 1996
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups shredded zucchini (3 medium); 1 2/3 cups granulated sugar; 2/3 cup vegetable oil; 2 teaspoons vanilla; 4 large eggs; 3 cups all-purpose 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

Servings: persons

3 cups shredded zucchini (3 medium)
1 2/3 cups granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 large eggs
3 cups all-purpose 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

1
Move oven rack to low position so that tops of pans will be in center of oven.
2
Heat oven to 350 degrees.
3
Grease bottoms only of 2 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 inches or 1 loaf pan, 9X5X3 inches, with shortening.
4
Mix zucchini, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
5
Bake 8-inch loaves for 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour to 20 minutes, until tootpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.
6
Cool Completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

1188

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups shredded zucchini (3 medium), 1 2/3 cups granulated sugar, 2/3 cup vegetable oil, 2 teaspoons vanilla, and more.

Yes, Zucchini Bread - Betty Crocker 1996 falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini Bread - Betty Crocker 1996

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions