By day, I manage numbers, ledgers and budgets. By night, I manage family and I try to get in a little jewelry designing too (if I’m not too tired). But, come cooler months, I love to bake. Yes, behind the designs (pun intended), I also love cooking and baking!
Clearly, with weekdays/weeknights so pressed for time, I plan most of my baking and more involved meals on the weekend. With only three of us to feed, I tend to freeze extras and that allows for pre-planned week night meals that are quick and easy. So, with September here, it’s time to get my fall cooking and baking on!
I have a vintage Betty Crocker 1988 cook book that has been my kitchen companion since it came out. Although I haven’t tested every recipe, I do have my favorites that I make annually. This homemade zucchini bread recipe is one of them.
Armed with my ever faithful, can’t live without kitchen resource, Betty Crocker cookbook (circa1988), first I planned out what ingredients I’ll need. Then I had my husband pick up the few ingredients I needed from Wegmans and while there had him grab me a mocha latte. Every good baking day starts with a good cup of java!
With latte in hand, let’s get started.
Zucchini Bread Ingredients
- 2-2/3 cups sugar
- 2/3 cup shortening
- 3 cups shredded zucchini
- 2/3 cup water
- 4 eggs
- 2 tsp vanilla
- 3-1/3 cups all-purpose flour
- 2 tsp baking soda
- 1-1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1/2 tsp baking powder
- 2/3 cup coarsely chopped nuts
- 2/3 cup raisins (if desired)
Zucchini Bread Instructions
- Heat oven to 350 degrees. Grease the bottoms only of 2 loaf pans (9x5x3 inches).
- Mix sugar and shortening together.
- Stir in zucchini, water and eggs.
- Mix in flour, baking soda, salt, cinnamon, cloves, vanilla and baking powder; stir in nuts and raisins.
- Pour into pans.
- Bake for 60-70 minutes or until wooden pick inserted in center comes out clean; cool 5 minutes.
- Loosen sides of loaves from the pans; remove from pans.
- Cool completely before slicing.
Want to jazz up this recipe? Try the Pumpkin bread version by substituting 1 can (16 ounces) of pumpkin for the zucchini. Omit vanilla. Increase baking time to about 1 hour 10 minutes.
I seriously cannot live without this cookbook. Best investment I ever made. Pick up your own copy of Betty Crocker’s Cookbook -you will not be disappointed. It will quickly become your favorite cooking & baking resource!
Printable recipe card coming soon!
Did you make this recipe?
If you were inspired to create this zucchini bread recipe from Betty Crocker don’t forget to share by tagging me on Instagram and using #btdinspired, I’d love to see what you’ve baked up (and I just might repost your photo)!
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