Zucchini Bread

Zucchini Bread

Zucchini Bread with Orange Cream Cheese

Cuisine: All American

Serves: 24


  • 3 cups shredded zucchini (2 to 3 medium)
  • 1 2/3 cups sugar
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 3 cups Gold Medal™ all-purpose or whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon baking powder
  • ½ cup coarsely chopped nuts
  • ½ cup raisins, if desired

Ingredients for Orange Cream Cheese Spread:

  • 4 oz cream cheese softened
  • 1/2 cup Orange juice
  • Grated orange zest
  • Drops of Vanilla Essence
  • 1 Tablespoon Sugar (if you like it sweet)


  • 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 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. 
  • Mix all the ingredients for the Cream Cheese Spread in a blender and blend well.
Serving Suggestions: Serve warm Zucchini Bread with Orange Cream Cheese. Viola!

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