Best 2 Zucchini Bread Betty Crocker Recipes
Zucchini bread is a moist and flavorful quick bread made with grated zucchini, flour, sugar, eggs, and spices. It's a popular breakfast and snack bread, and it can also be served as a dessert. This article provides three delicious zucchini bread recipes: a classic zucchini bread recipe, a chocolate zucchini bread recipe, and a gluten-free zucchini bread recipe.
The classic zucchini bread recipe is a simple and straightforward recipe that yields a moist and flavorful bread. The chocolate zucchini bread recipe adds chocolate chips to the batter for a rich and decadent twist. The gluten-free zucchini bread recipe is a great option for those with gluten sensitivities or allergies. All three recipes are easy to follow and can be made with ingredients that you probably already have on hand. So grab a zucchini and preheat your oven, because it's time to bake some delicious zucchini bread!
BETTY CROCKER'S ZUCCHINI BREAD
This comes from the Betty Crocker Cookbook, 1980 printing. It is very moist and gets gobbled up quickly in my house!
Provided by Keelie27
Categories Breads
Time 1h25m
Yield 32 slices, 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9x5x3 inches or 3 loaf pans 8.5x4.5x2.5 inches.
- Mix shortening and sugar in large bowl. Add eggs, zucchini and water.
- Blend in the rest of the ingredients.
- Pour into pans.
- Bake 60-70 minutes, or until toothpick inserted into center comes out clean.
- Cool slightly before removing from pans. Cool completely before slicing. Wrap and refrigerate no longer than 10 days.
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!!!
Provided by Johnsdeere
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- 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 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 inches or 1 loaf pan, 9X5X3 inches, with shortening.
- Mix zucchini, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
- 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.
- Cool Completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Tips:
- Use fresh zucchini: Fresh zucchini has a higher moisture content, which makes for a more moist bread. If you're using older zucchini, you may need to add an extra egg or two to the batter.
- Grate the zucchini finely: This will help the zucchini blend into the batter more easily and evenly.
- Don't overmix the batter: Overmixing the batter can make the bread tough. Mix just until the ingredients are combined.
- Bake the bread at the right temperature: The ideal baking temperature for zucchini bread is 350 degrees Fahrenheit. If you bake the bread at a higher temperature, it may dry out.
- Let the bread cool completely before slicing: This will help the bread stay moist and flavorful.
Conclusion:
Zucchini bread is a delicious and versatile quick bread that can be enjoyed for breakfast, lunch, or dessert. It's also a great way to use up extra zucchini from your garden. With a few simple tips, you can make a zucchini bread that is moist, flavorful, and perfect for any occasion.
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