Zucchini Bread Betty Crocker 1996
Experience the classic charm of the "Zucchini Bread Betty Crocker 1996" recipe—a timeless favorite that's moist, flavorful, and effortlessly nostalgic. Packed with the wholesome goodness of shredded zucchini, warm notes of cinnamon, and a hint of vanilla, this quick bread strikes the perfect balance between sweet and spiced. Preparing this recipe is delightfully simple, combining pantry staples like all-purpose flour, sugar, and baking essentials into a batter that's enhanced with optional chopped nuts for added texture. With minimal prep time and just an hour in the oven, you’ll have two golden-brown loaves ready to enjoy. Whether you’re serving it as a breakfast treat, afternoon snack, or dessert, this zucchini bread is a must-try classic that brings the comforting taste of homemade baking to your table. Perfect for capturing seasonal zucchini or indulging in year-round sweetness, this recipe is a crowd-pleasing delight!
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Recipe Information
Ingredients
- 2 cups Sugar
- 1 cup Vegetable oil
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 3 cups All-purpose flour
- 1 tablespoon Ground cinnamon
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 cups Shredded zucchini
- 1 cup Chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8x4-inch loaf pans or spray them with non-stick cooking spray.
In a large bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat the mixture until smooth and creamy.
In a separate medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
Gradually stir the dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing.
Fold in the shredded zucchini and nuts (if using) until evenly incorporated.
Divide the batter evenly between the prepared loaf pans, smoothing the tops with a spatula.
Bake for 55–60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
Remove the loaves from the oven and allow them to cool in the pans for 10 minutes.
Carefully transfer the loaves to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
5661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.3 g | 373% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 4315 mg | 188% | |
| Total Carbohydrate | 708.5 g | 258% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 411.1 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 287 mg | 22% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 1999 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
