Zucchini Bread

Posted by Cooking with Kitchen Craft on

What you'll need:
  • 3 cups shredded zucchini (2 to 3 medium)
  • 1 2/3 cups sugar
  • 2/3 cup vegetable oil 
  • 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
  • Muffin Tin or Loaf Pan  


    • Grade zucchini using the Kitchen Kutter with grade cone. 
      In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients. Divide batter evenly between muffin tins or Loaf Pans.
    • Bake 8-inch loaves 50 to 60 minutes, mini muffin tins 10 minutes, or muffin tins 20 minutes until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
    Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before serving. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
    • ENJOY! 


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