Hello, every birdie. Today we are going to be making a recipe that is close to my heart. This is the ultimate Zucchini Bread Recipe. There are many (MANY) other recipes out there in the world. But for me personally, this recipe just feels me a sense of peace. 

There was no better feeling after walking home from a long day of school. And having this wonderful bread smell, wrap itself around your nose and give you a bear hug. It was just like “Ah… this is why I stayed at school today. For this reward!” 

The recipe that we are going to using today and that my mom has used for many years is the Betty Crocker Zucchini Bread Recipe. 

The recipe and the measurements will be in the description down below. Feel free to check it out. 

The ingredients that you will need for this recipe are: 

• Shortening
• Granulated sugar
• 1 egg
• Zucchini 
• Vanilla
• Water 
• All-purpse flour
• Baking soda
• Salt 
• Baking powder
• Cinnamon
• Cloves
• Nuts (optional) 
• Raisins (optional)

Once you have all your ingredients together, you will preheat your oven to 350 and grease the bottoms only of 2 loaf pans, 9x5x3 inches, or 3 loaf pans, 8 ½ x4 ½ x2 ½ inches.

In a large bowl you are going to mix together the sugar and the shortening. 

Add the eggs, zucchini, and water. Blend in the dry ingredients which include: flour, baking soda, salt, baking powder, cinnamon, and cloves. The cloves are a necessity for this recipe. All other recipes for zucchini bread usually have cinnamon. But, very few have cloves. And the cloves are what make this recipe just hit differently. 

If you want raisins or nuts you are going to stir them in now. Pour them into your prepared pans. And bake them for about 70 minutes, or until the toothpick comes out clean. 

I tried making this recipe in a convection oven because I needed to bake, but it was going to be 90+ ℉. When it gets that hot, we really can’t turn the oven on. Because we don’t have AC in the kitchen. And it gets really warm. The bread itself tasted good. But I only baked it in the convection oven for half of the time. Which was not long enough. Again, It was edible. And I did the whole toothpick check and it came out clean. I was not the only one who saw that I came out clean. My mom also confirmed the fact that it was clean. I went to cut it and it was a little bit moister than I wanted it to be.

 So the next time that I make a quick bread in the convection oven. I will follow the recipe and the temperature. I will check the doneness about 10 minutes before the actual time. 

Baking is so much of a science. It is a trial and error process. You may have one recipe down packed, but if you through in a piece of equipment that you are not familiar with, the recipe may fail or be different than you are used to. Don’t ever give up. 

I hope that you all liked this recipe. Feel free to check it out in the description down below. See you in the next recipe. Thank you. 

Show the original author some 💖💖💖 Betty Crocker

Here is a printable version of this recipe: on the blog

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