Zucchini Bread Betty Crocker 1996 Recipes
ZUCCHINI BREAD
If your garden has blessed you with an abundance of everyone's favorite squash, then it's time to get out the grater, fire up the oven and bake some loaves with this moist, tender, spice-infused easy Zucchini Bread recipe. We'll show you how to make homemade Zucchini Bread with a quick-prep recipe and tips for easily swapping veggies or adding fruit for a dash of sweetness. Master this recipe and you'll open the door to a delicious season of homegrown goodness.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h25m
Yield 24
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°F. 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 except nuts and raisins. Stir in nuts and raisins. 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.
Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 14 g, TransFat 0 g
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.
SKINNY ZUCCHINI BREAD
50% less fat • 21% fewer calories • 2g more fiber than the original recipe. Have a bumper crop of zucchini? Lighten up a classic.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 2h35m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray bottoms only of 2 (8x4-inch) loaf pans with cooking spray.
- In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended. Stir in all remaining ingredients except walnuts until well blended. Stir in walnuts. Spoon batter evenly into pans.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.
Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 170 mg, Sugar 14 g, TransFat 0 g
ZUCCHINI BREAD
Make and share this Zucchini Bread recipe from Food.com.
Provided by Joy1996
Categories Breads
Time 1h5m
Yield 2 Loaves
Number Of Ingredients 12
Steps:
- In a large bowl, combine all ingredients and mix with electric mixer until well blended.
- Can be put into 2 loaf pans or 1 Bundt pan.
- Bake at 325 degrees for 1 hour for the loaf pans and 1 hour 25 minute.
- for the Bundt pan.
Nutrition Facts : Calories 2763.1, Fat 155.9, SaturatedFat 20.4, Cholesterol 279, Sodium 2038.2, Carbohydrate 319.8, Fiber 10.6, Sugar 212.7, Protein 33
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