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Zucchini Bread
Zucchini Bread
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Prep Time:
15 minutes
Total Time:
3 hours 25 minutes
Indulge in a moist, tender, spice-infused Zucchini Bread using fresh garden squash. This easy recipe offers quick prep and options to customize with fruits for added sweetness. Elevate your home baking with this delicious treat.
Ingredients:
  • 3 cups shredded zucchini (2 to 3 medium)
  • 1 2/3 cups sugar
  • 2 teaspoons vanilla
  • 4 eggs
  • 3 cups Gold Medal™ all-purpose or whole wheat 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
Instructions:
  • Position oven rack low and preheat to 350°F. Grease only the bottoms of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
  • Combine zucchini, sugar, oil, vanilla, and eggs in a large bowl until well mixed. Add remaining ingredients (excluding nuts and raisins) and mix well. Fold in nuts and raisins. Pour batter evenly into either two 8-inch pans or one 9-inch pan.
  • Bake the 8-inch loaves for 50 to 60 minutes or the 9-inch loaf for 1 hour 10 minutes to 1 hour 20 minutes, until a toothpick inserted in the center comes out clean. Let them cool in the pans on a rack for 10 minutes.
  • Gently release the loaves from the pans and transfer them to a cooling rack, positioning them top side up. Allow the loaves to cool completely for about 2 hours before slicing. Wrap tightly and store at room temperature for up to 4 days or refrigerate for up to 10 days.

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