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Zucchini Bread - Betty Crocker 1996

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“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!!!”
READY IN:
1hr 15mins
SERVES:
24
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Move oven rack to low position so that tops of pans will be in center of oven.
  2. Heat oven to 350 degrees.
  3. 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.
  4. Mix zucchini, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
  5. 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.
  6. Cool Completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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