Betty Crockers Zucchini Bread Recipes

STAR ZUCCHINI BREAD

Steps:

• Heat oven to 350°F. Generously spray 12-cup star-shaped bundt cake pan with cooking spray.
• Mix all ingredients with spoon until well blended. Pour into pan.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack; remove pan. Cool completely on wire rack, about 1 hour. Note: The bundt pan used in this recipe, as well as other houseware items, is available in the Betty Crocker® Catalog. Click the link "Catalog Shopping" on the top of this page to shop Betty Crocker online, then search for: star bundt.

GLUTEN-FREE ZUCCHINI BREAD

Steps:

• Heat oven to 350°F. Lightly grease bottom only of 9x5-inch loaf pan.
• In large bowl, beat sugar and eggs with electric mixer on medium speed until well blended. Add oil and vanilla; beat until smooth.
• In medium bowl, mix flour blend, baking powder, cinnamon, xanthan gum, baking soda and salt. Gradually beat into egg mixture on low speed until blended. Stir in zucchini and nuts. Pour batter into pan.
• Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack; cool completely, about 2 hours.

ZUCCHINI-FETA BREAD

Steps:

• Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
• In large bowl, mix flour and baking soda. Add zucchini, cheese, onions and dill; toss to coat.
• In medium bowl, mix buttermilk, sour cream, oil and eggs with whisk until blended. Add to flour mixture, stirring just until moistened. Spread batter in pan.
• Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

BETTY CROCKER'S ZUCCHINI BREAD

Steps:

• Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9x5x3 inches or 3 loaf pans 8.5x4.5x2.5 inches.
• Mix shortening and sugar in large bowl. Add eggs, zucchini and water.
• Blend in the rest of the ingredients.
• Pour into pans.
• Bake 60-70 minutes, or until toothpick inserted into center comes out clean.
• Cool slightly before removing from pans. Cool completely before slicing. Wrap and refrigerate no longer than 10 days.

EASY CAKE MIX ZUCCHINI BREAD

Steps:

• Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
• In large bowl, stir cake mix, cinnamon, oil, milk and eggs until well blended. Add zucchini; mix well. Divide batter evenly between pans.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Wrap tightly, and store at room temperature up to 2 days.

ZUCCHINI BREAD - BETTY CROCKER 1996

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven.
• Heat oven to 350 degrees.
• Grease bottoms only of 2 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 inches or 1 loaf pan, 9X5X3 inches, with shortening.
• Mix zucchini, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
• Bake 8-inch loaves for 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour to 20 minutes, until tootpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.
• Cool Completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

DOUBLE-CHOCOLATE ZUCCHINI BREAD

Steps:

• Heat oven to 350°F. Generously spray 2 (8x4-inch) loaf pans with cooking spray.
• In large bowl, beat cake mix, eggs, zucchini, vanilla, cinnamon, melted butter and granulated sugar with electric mixer on medium speed until blended, or mix with spoon. Stir in chocolate chips. Divide batter between pans.
• Bake 45 to 50 minutes or until center of loaf springs back when touched. Run knife around sides of pans to loosen; cool completely, about 2 hours. Remove from pans to cutting board. Sprinkle with powdered sugar. Cut each loaf into 8 slices.

ZUCCHINI BREAD

Steps:

• 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.
• 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.
• 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.
• 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.