Mom's Zucchini Bread
Category: Breakfast
Prep time : 20 min
Cook time : 1 hr 10 min
Total time : 1 hr 30 min
Makes: 2 8.5x4.5 loaves
Scale recipe by: ×
2 2/3 cups (605 g) sugar
2/3 cup (152 g) shortening
3 cups shredded zucchini (about 2 medium)
2/3 cup (152 g) water
4 eggs
2 tsp (9 g) vanilla
3 1/3 cups (425 g) flour
2 tsp (11 g) baking soda
1/2 tsp (2 g) baking powder
1 1/2 tsp (10 g) salt
1 tsp cinnamon
1 tsp ground cloves
2/3 cup (75 g) coarsely chopped pecans or walnuts
Heat oven to 350 F. Grease 2 loaf pans. Mix sugar and shortening. Stir in zucchini, water, and eggs. Mix in remaining ingredients.
Bake until a toothpick inserted comes out clean, 60-70 minutes. Let cool in pan 5 minutes, then remove to wire rack to cool.
Bake until a toothpick inserted comes out clean, 60-70 minutes. Let cool in pan 5 minutes, then remove to wire rack to cool.
Some volume of the shredded zucchini can be replaced with carrots.
For pumpkin bread, substitute 16 oz canned pumpkin for the zucchini. Omit vanilla. Increase baking time to 1 hour 10 minutes.
For pumpkin bread, substitute 16 oz canned pumpkin for the zucchini. Omit vanilla. Increase baking time to 1 hour 10 minutes.
Submitted by Jessica on 2018-08-20