Traditional Zucchini Bread

We grew zucchini again! And of course this means zucchini bread! I did many types, 3 of which will be blogged today! Each gets its own post of course! I had enough to do variations of 2 of the recipes as well as make a lemon variation which needs tweaking so that post will come once it has been adjusted properly! Either way! We will start off with just traditional zucchini bread!!  I made this as is and then made a variation with the left over fresh(but frozen) cranberries. A beautiful bread with great flavor, came out gorgeous and yummy! I found all of my recipes at BettyCrocker.com and the link for this one is attached to the following recipe title. If you have an abundance of zucchini you definitely should make this bread!!

TraditionalZucchini Bread: 

3 cups shredded zucchini (2 to 3 medium)

1 2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons vanilla

4 eggs

3 cups Gold Medal® all-purpose or whole wheat flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon baking powder

1/2 cup coarsely chopped nuts

1/2 cup raisins, if desired

1.Move oven rack to low position so that tops of pans will be in center of oven, Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.

2. In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.  I actually did 4 small/medium loaves using our pampered chef mini loaf stoneware.

3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.

4. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

I used the mini loaf pan for all my batches and total I had 26 of them!! So yummy was this recipe and instead of raisins I did a batch with cranberries super yummy as well!!  Great recipe I will use again! 

and look my albino zucchini!! We ended up with two this year for some reason lol.