zucchini bread

[Patts]

I am looking for a good zucchini bread recipe. I tried one off the internet and it was awful! :fie: I am using frozen zucchini that a friend gave me if that makes a difference? Thank you

Patts

[Aamylf]

I actually used to sell this, so someone thought it was good!

Preheat oven to 325

3 eggs
1 C oil
1 1/2 C sugar
2 tsp vanilla
2 C zuchinni -- grated fine (smashed!)

Beat eggs until light and foamy.

Mix oil, sugar, vanilla & zuchinni together and then add eggs. Mix lightly, but well.

In a separate bowl mix

3 C flour
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
3 tsp cinnamon

Mix dry ingredients into wet ingredients.

Pour batter into 2 greased loaf pans.

Bake at 325 for 1 hour or until done. Remove from pans at once to cool. May be frozen. May add 1/2 C nuts if desired without modifying recipe.

Happy munching.

[debbie-bountiful]

I am going to give your a try next year. I make a dozen or so loaves of zucchini bread each season for freezing. I usually add blueberries because I have 100 blueberry plants. I think I'll just do the staight zucchini like yours and do straight blueberries by itself next year.

[neparose]

When I use my frozen stuff theres usually alot of juice in the baggie that I pour off. Maybe your getting too much liquids?

[nhlivefreeordie]

Here is mine. My kids even requested that I could by pass gifts at Christmas, if I would send them loaves of this bread. I give a loaf to each Amish family that let's me trap their land, usually the week of Christmas, they have all given me good reviews, and it has opened more land than I can trap efficiently. It is really good bread. It also freezes well and thaws out so as you would swear it was fresh. I use frozen zucchini and throw liquid and all in, and it comes out great.

Zucchini Bread

3 cups flour
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
3 eggs (beaten first)
2 cups sugar
1 cup salad oil
1 tbls vanilla
2 cups grated un-pared zucchini
1/2 cup nuts
1/2 cups raisins
Mix first 5 ingredients in a separate bowl. Mix next 3 ingredients in a bowl.
Pour into first bowl along with vanilla. Mix in zucchini, raisins, nuts. Pour
into 2 greased loaf pans. Bake 1 hour. 350 degrees.

[Boots]

I have made this one many times, always turned out good.

http://allrecipes.com/Recipe/Moms-Zucchini-Bread/Detail.aspx

[Patts]

Thanks so much! I will give each 1 a try. Can't wait!

Patts

[yotetrapper]

Aamylf's recipe is the one I used for years then lost!

SOOO happy to get it back now

Best zucchinni bread ever!

[Aamylf]

I was just trying to remember when I got that recipe...NOW I feel old. It's 40 years old this year. Geez.

[yotetrapper]

Guess what I ate for breakfast? Yep Aamylf's zucchini bread - yum

Everyone here really NEEDS to try that recipe!

But for clarification in your recipe Aamylf is the baking powder really only 1/4 t or is it supposed to be 1-1/4?

[BonnyLake]

I use "Boots" recipe also with a change ~

I use zucchini puree same 2 cups (to puree - 4 med. zukes in 2" chunks, put in pan and bring to boil, boil 5 minutes, puree in blender/processor, cool 10 minutes then add.)

add:
1 cup chopped cranberries or golden raisins

for flavorings:
2 tsp vanilla extract
2 tsp lemon juice

also add to flour mixture:
1/2 tsp nutmeg
1/4 tsp cloves

Using the puree makes it really moist, like a banana bread

[nhlivefreeordie]

I use "Boots" recipe also with a change ~

I use zucchini puree same 2 cups (to puree - 4 med. zukes in 2" chunks, put in pan and bring to boil, boil 5 minutes, puree in blender/processor, cool 10 minutes then add.)

add:
1 cup chopped cranberries or golden raisins

for flavorings:
2 tsp vanilla extract
2 tsp lemon juice

also add to flour mixture:
1/2 tsp nutmeg
1/4 tsp cloves

Using the puree makes it really moist, like a banana bread

The cranberry substitution sounds wonderful, I will have to try that in mine, Thanks!

[Aamylf]

Yotetrapper -- yep, my recipe calls for 1/4 tsp. baking powder. I've used it for a long time and it's fine. Next time I make it, I'll try upping it and see if it's different!

[yotetrapper]

When i made it I used 1 1-/4 t and it turned out good

Took some to work yesterday and got great reviews lol

[nhlivefreeordie]

2nd chance,

Thanks for that idea, I made two loves with the addition of the cranberry, it gave it a nice zip, it may be the way I make it for the holidays, the added color is great!!

[Patts]

Ohh I am taking the zuke out of the freezer now! I just happen to have some xtra cranberry from the granola I made! I cant wait to try this! Thank you so much everyone!

Patts

[Emerald]

This is my daughter's favorite recipe:
Chocolate Zucchini Bread
1 3/4 c. sugar 3 eggs 1 c. vegetable oil
2 c. shredded zucchini 3 t. vanilla 3 c. flour
1/2 c. cocoa powder 1 1/4 t. salt 1 t. baking soda
1 t. cinnamon 1/4 t. baking powder
2/3 c. chocolate chips 1/2 c. chopped pecan pieces

Preheat oven to 350 & lightly grease 2 loaf pans. Combine sugar, eggs & oil until well blended. Stir in zucchini & vanilla. In a seperate bowl stir together flour, cocoa, salt, baking soda, cinnamon & baking powder. Add to the zucchini mixture just until blended. Stir in chocolate chips & pecans. Bake approx. 1 hour at 350.

This is my son's favorite:
Zucchini Bread
3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups Gold Medal® all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts

Move oven rack to low position so that tops of pans will be in center of oven. 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 and eggs until well mixed. Stir in remaining ingredients except nuts. Stir in nuts. 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.

I have only tried using frozen zucchini for this once and I did not get good results. What I do is double the recipes and freeze the extra loafs. They taste just as good a year later. I am usually using up the last of it when my plants start putting out. I know it takes up space, but worth it to us. It is fantastic for hostess gifts. Another alternative to freezing the zucchini is dehydrating it and grinding it into powder. That takes up hardly no space and can be stored in a jar.