Betty Crocker Zucchini Bread Recipe

Your Ingredients, Your Zucchini Bread

As a little girl I remember the first time I tasted zucchini bread and recall how pleasantly surprised I was by its delicious taste.  

Zucchini has a very mild flavor, so I’m not sure what I was expecting it to taste like in the form of bread.  The combination of zucchini, cinnamon and flour really has a distinctive taste and it creates a moist loaf of bread. 

 I searched and found recipe upon recipe. Some called for crushed pineapples while others called for raisins, cranberries and or nuts.   I wanted simple tasting zucchini bread like I remembered tasting as a kid.  I found a recipe from Betty Crocker and I modified it to my liking – and so can you.

This recipe called for two loaf pans. Instead, I made 12 muffins and one 9 x 5 loaf pan.  The muffins only took 20-25 minutes to bake.  They’re easy to freeze in zipped bags and you can thaw a few at a time for a quick snack or yummy breakfast! 

So, visit your local farmers market or the grocery store (I found zucchini on sale at Star Market in Dedham for $1.49 a pound) and whip yourself up some homemade goodness!

Homemade Zucchini Bread (adapted from Betty Crocker)

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 all-purpose or whole wheat flour 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon teaspoon baking powder   Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray. In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients. Divide batter evenly between 8-inch pans or pour into 9-inch pan. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or 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 slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

How can you make cake or cupcakes with zucchini using a box mix ...

You can chop the zucchini up really tiny, and just mix it in with the batter, you can puree the zucchini and put it in with the batter, you can make a zucchini icing, (i cant tell you how good that would be) but its an idea. you could top the cake or cupcakes with it, do your own thing and test things out, thats how some of the best recipes are made!

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