betty crocker best of baking recipes.txt

Ingredient -- Preparation Method

Amount Measure

------- ------------ --------------------------------

cups shredded zucchini (about 3 medium)

cups sugar

2/3

cup vegetable oil

teaspoons vanilla

eggs

cups all-purpose flour

cup coarsely chopped walnuts or pecans

cup raisins, if desired

teaspoons baking powder

teaspoon salt

teaspoon ground cinnamon

teaspoon ground cloves

Heat oven to 350º. Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2

/2 inches or 9 × 5 × 3 inches. Mix zucchini, sugar, oil, vanilla and eggs

in large bowl. Stir in remaining ingredients. Pour 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. Cool completely on wire rack before slicing. Store tightly wrapped

in refrigerator up to 1 week.

loaves (24 slices)

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Yield:

2 Loaves"

- - - - - - - - - - - - - - - - - -

Per serving: 204 Calories (kcal); 8g Total Fat; (36% calories from fat); 3g

Protein; 29g Carbohydrate; 31mg Cholesterol; 181mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1

Other Carbohydrates

NOTES : Cut sliced Zucchini Bread into interesting shapes with cookie

cutters. Spread the cutouts with cream cheese for pretty (and

delicious) treats.

Nutr. Assoc. : 27096 0 0 0 3218 0 20187 4680 0 0 0 3615

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Betty Crocker - Best Of Baking Recipes