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Zucchini Bread

 

ZUCCHINI BREAD
Recipe Type: Breads
Author: Bernadette Lichodziejewski, Landmark Resident
Submitted by Virginia Thompson, Master Gardener
Ingredients
  • 2/3 CUP SHORTENING
  • 2 2/3 CUPS SUGAR (OR SUGAR SUBSTITUTE (equal?) or equivalent
  • 3 CUPS SHREDDED ZUCCHINI ABOUT 2 MEDIUM
  • 2/3 CUPS WATER
  • 4 EGGS
  • 3 AND 1/3 CUPS ALL-PURPOSE FLOUR
  • 2 TEASPOONS BAKING SODA
  • 1/2 TEAS SALT
  • 1 TEAS GROUND CINNAMON
  • 1 TEAS GROUND CLOVES
  • 2 TEAS PURE HIGH QUALITY VANILLA (WATKINS IF POSSIBLE)
  • 1/2 TEAS BAKING POWDER
  • 2/3 CUP COARSELY CHOPPED WALNUTS
  • 2/3 CUP RAISINS
Instructions
  1. PRE HEAT OVEN TO 350 DEGREES. GREASE BOTTOMS ONLY OF 2 LOAF PANS 9 X 5 X 3 OR 3 LOAF PANS 8 1/2 X 4 1/2 X 2 1/2 INCHES.
  2. MIX SUGAR (or substitute equal) AND SHORTENING IN 2 1/2 QUART BOWL.
  3. STIR IN ZUCCHINI, WATER AND EGGS.
  4. MIX IN FLOUR, BAKING SODA, SALT,CINNAMON, CLOVES, VANILLA AND BAKING POWDER; STIR IN NUTS AND RAISINS.
  5. POUR IN PANS, BAKE UNTIL WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN, ABOUT 60 OR 70 MINUTES; COOL 5 MINUTES.
  6. LOOSEN SIDES OF LOAVES FROM PANS REMOVE FROM PANS
  7. COOL COMPLETELY BEFORE SLICING.
  8. MAKES 2 OR 3 LOAVES (24 SLICES EACH), 125 CALORIES PER SLICE IF MADE WITH SUGAR.
  9. IF USING SELF-RAISING FLOUR, OMIT BAKING SODA SALT AND BAKING POWDER.
  10. WRAP AND REFRIGERATE, WILL KEEP ABOUT 10 DAYS
3.2.1682

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