Zucchini: Zucchini or Pumpkin Bread
Source of Recipe
justmecookin
Recipe Introduction
"This zucchini bread is wonderful any time of the year. But it is especially good in the fall and winter months with coffee, hot tea, cocoa or a glass of milk."
List of Ingredients
2-2/3 cups sugar
2/3 cups shortening
3 cups zucchini, shredded
2/3 cup water
4 eggs
3-1/3 cups all purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons vanilla
1/2 teaspoon baking powder
2/3 cup nuts, coarsely chopped
2/3 cup raisins
Note: If using self rising flour, omit baking soda, salt and baking powder.Recipe
Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans. I sometimes use mini loaf pans. Fill each mini loaf pan about 2/3 full. Mini loaves are done when toothpick inserted in middle comes out clean.
Mix sugar and shortening in 2-1/2 quart bowl. Stir in zucchini, water and eggs. Mix in flour, baking soda, salt, cinnamon, cloves or you can use allspice, vanilla and baking powder, stir in nuts and raisins. Pour into pans. Bake until wooden toothpick comes out clean, 60 to 70 minutes, cool 5 minutes. Loosen sides of loaves from pans, remove from pans. Cool completely before slicing. This bread freezes well. Tastes better the second day after flavors have aged a little. If you can keep it that long !
Note: You will get several more loaves if you use mini pans. Cooking time is a little shorter for mini pans too.
Variation: For pumpkin bread substitute 1 16 ounces can pumpkin for the zucchini. Omit vanilla. Increase baking time to about 1 hour 10 minutes.
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