Recipe for Zucchini Bread

I have a recipe that I have frequently used to make all kinds of fruit/veg bread (banana, carrot, apple, peanut butter, etc...) but the original is for zucchini bread. It is from a lady that lived next door to my parents. No matter how I have mixed and matched ingredients, it is still good.

Ruth's Zucchini Bread:

1 cup raisins
3 eggs
2 cups sugar
1 cup salad oil
1 tsp salt
1 tsp vanilla
1 1/2 tsp Apple Pie Spice (or 1 tsp cinnamon, 1/2 tsp nutmeg)
2 3/4 cup flour
1 tsp baking soda
1 tsp baking soda
1 8 oz can crushed pineapple, drained
2 cups shredded zucchini
1 cup chopped nuts

Plump the raisins by covering with water and bringing to a boil, then removing from heat and leaving to sit, uncovered. When plump, drain.

Beat eggs and sugar, add oil. Beat. Add vanilla and pie spice, mix. add dry ingredients and mix well. Add nuts, raisins, zucchini, and pineapple. Blend well.

2 greased bread pans--325 degrees for about an hour.

I have a great recipe and kids love it too.

3 eggs beat until foamy, add 1 cup vegetable oil, 2 cups sugar, 1/2 tsp salt, 3 tsp vanilla.

In separate bowl 4-5 tsp cinnamon, 1 tsp baking soda, 1 tsp baking powder, 3 cups flour

Stir dry mix into egg mixture
Add 2 cups grated zucchini ( I use about 3 - 3 1/2 cups unpeeled zucchini)

Bake at 350 for about 1hr. Makes 2 loaves.
If you do muffins then bake for about 20 minutes or so. Also makes great mini loaves. Freezes well.

Enjoy!

This is a great recipe - very moist and easy. My grandson calls it "Bikini Bread"! :)

Two Loaves:
3 eggs
1 3/4 C. sugar
1 C vegetable oil
1 T vanilla
2 C shredded zuchini
3 C flour
1 t salt
1 t baking soda
1/4 t baking powder
2 t cinnamon

Bake 325 degrees for an hour . . . YUM
You may find some healthier ones, but this one tastes wonderful!
I always double it and make 4 loaves at a time.
I cut them in half and put them in quart ziplocks to freeze or share with friends!

I do! I do!

3 eggs
1 3/4 C. sugar
2 cups flour
1 cup oil
1 tbsp vanilla
2 cups zucchini (unpeeled and grated)
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 cup chopped walnuts (optional)

the directions:
beat eggs until fluffy. Add sugar and beat well. add oil and vanilla. then add zucchini and the rest of the dry ingredients. Pour batter into 2 greased loaf pans and bake at 325 for about 45 min.

How I really make it....
I grate two large zucchini's... I don't measure it! i think it's better with extra zucchini.

I also don't measure the cinnamon... I use a lot more than a teaspoon. I usually mix the dry ingredients together, and add enough cinnamon so that it's a light brown color throughout.

the last few times, i used half splenda and half sugar... and it was quite tasty!!!! It made me feel a little better about eating half a loaf too!!!!!!!

just want to say im interested too !!!!!!! mmmm zucchini bread !!!! I miss the one my grammy used to make and dont have any of her recipes ..she passed away back in 2000

This recipe uses sour cream and its the best we've ever had:
http://allrecipes.com/Recipe/Zucchini-Bread/Detail.aspx.

Since I have Celiacs, my gluten-free flour tends to make things even drier than the original recipe. However, this recipe is always moist, every time.

Good luck!

My family loves this recipe, enjoy.
3 eggs
2 c. Sugar
1 c. Vegetable oil
2 c. Zuchini grated
2 c. All purpose flour
2 tsp baking soda
4 tsp bakin powder
1 tsp salt
1 tbsp cinnamon
3/4 c chopped pecans or walnuts

Beat eggs , add sugar and oil, beat with mixer until smooth
Sift dry ingredients. Blend dry and wet together a little at a time.
Add zuchini and pecans and fold into batter.
Bake at 325 for around 50 minutes or until not jiggley on top. This makes around 4 loafs and it also freezes well too.

Here's something different that is SO yummy, especially great for kids before they can chew! It's called Zucchini Pudding, sounds weird I know but is really good.

From "A Taste of Mexico" by Kippy Nigh:
1 lb zucchini, chopped
2 cups boiling water
1/4 lb white cheddar, grated
1 egg, beaten
1 cup whole wheat bread crumbs
1/4 cup soft butter
grating of nutmeg
salt & pepper to taste

Cook zucchini in boiling water until tender, about 20 min. Preheat oven to 350º F. Smash the zucchini with a potato masher in a wide bowl. Mix them with the cheese (save some for the top), the egg, bread crumbs, and butter. Season with nutmeg, salt, pepper. Place in a buttered 9x12 baking dish, cover with remaining cheese, and bake 15-20 min until cheese begins to brown.