Sul Sul, Gerbits. Today is yet another comfort dessert/breakfast/snack.
Whenever spring and summer comes around I always start checking the local farmers markets. For one thing and one thing only. Zucchini!
The smell of zucchini bread baking in the oven is such a welcoming scent. I always loved coming home from school and smelling zucchini bread. Or just bread baking is just such a loving smell.
So we are going to be making the only recipe of zucchini bread I have ever liked and used. Yes, I have tried making other recipes. But nothing makes me feel the same way, as the recipe that my mom has taught me. And that is the Betty Crocker Zucchini Bread.
The first thing you are going to do is move the oven rack to the lowest position in the oven. And preheat it to 350.
Grease the bottoms of 2 loaf pans or 1 loaf pan with shortening or cooking spray. You could also easily make these into muffins.
In a large bowl, you are going to stir together the zucchini, sugar, oil, vanilla and eggs until everything is mixed together.
Stir in the remaining ingredients except nuts and raisins. Which includes: the flour, baking soda, salt, ground cinnamon, ground cloves, and baking powder.
After you mixed together your all of your ingredients. Fold in your nuts and raisins.
Divide the batter evenly between the pans.
If you are using an 8 inch loaves pans bake it for 50 to 60 minutes.
For a 9 inch loaf pan bake for 1 hour and 10 minutes.
For muffins, you are going to bake them for 10 minutes, and then switch the location of the pans and make for another 10 minutes.
Cool the pans on cooling rack for 10 minutes.
Loosen the Sides of the loaves from pans. Let the bread or breads cool completely. Or you can eat it warm to. It tastes just as good.
I hope you liked this recipe. It will be in the description down below. Vadish, Dag Dag.
Show the original author some 💖💖💖Betty Crocker
Printable version of this recipe: on the blog
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