Ingredients
-
3
-
1 2/3
-
2/3
-
2
-
4
-
3
-
2
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
-
Directions
Zucchini Bread – Betty Crocker 1996, This recipe is tried and true, infact I’ve used it for over a dozen years Terrific to help get rid of that bumper crop of zucchini out in the garden I will even shred the zuchinni and freeze it in ziplocks for the winter time when I go on my baking sprees The spices really make this recipe, thanks to the cinnamon and cloves Enjoy!!!, I need to substitute all purpose flour with almond flour What will the ratio be and do I need to add an extra egg?, Has any one tried freezing this bread?
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Steps
|
1
Done
|
Move Oven Rack to Low Position So That Tops of Pans Will Be in Center of Oven. |
|
2
Done
|
Heat Oven to 350 Degrees. |
|
3
Done
|
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
Done
|
Mix Zucchini, Sugar, Oil, Vanilla, and Eggs in Large Bowl. Stir in Remaining Ingredients. Pour Into Pans. |
|
5
Done
|
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
Done
|
Cool Completely Before Slicing. Wrap Tightly and Store at Room Temperature Up to 4 Days, or Refrigerate Up to 10 Days. |
