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ZUCCHINI BREAD Recipe

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This recipe for ZUCCHINI BREAD is from KEEP THE TRADITION ALIVE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs beaten
1 c oil
2 c sugar
1 tsp vanilla
2 c shredded zucchini
18 oz crushed pineapple (drained)
3 c flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1 c raisins (optional...I don't)
1 c chopped walnuts (optional)
Directions:
Directions:
Using a food processor, shred zucchini. I cut large zucchini in 4 long strips and use a tong to hold the zucchini on top so it shreds slowly. If your zucchini doesn't shred small enough, run the shredded zucchini through the processor again. Squeeze out all excess liquid!!!

Using an electric mixer, mix eggs, oil, sugar, vanilla, shredded zucchini, and crushed pineapple until well mixed. In a separate bowl, place the flour,
b. soda, salt, b. powder, cinnamon, and nutmeg and sift (I use a whisk). Slowly add dry ingredients to mix.

Grease loaf pan (I use crisco or butter) then lightly four loaf pan (move pan around to make sure the greased surface is covered lightly with flour. Remove excess flour by dumping upside down). Pour batter into loaf pan and bake 350 º for approx. 50 min.+
The outside will bake much quicker so don't overfill.

**I fill pan 3/4 full. You can also make smaller loafs (they sell mini foil loaf pans), just adjust the baking time. Insert long, wooden kabob sticks (or tooth pick). Take out when the stick comes out clean (no liquid). Don't overcook or bread will be dry.
Personal Notes:
Personal Notes:
This was Bob's cousin's recipe, but I'm convinced that grandma made it her own by making it better than anyone could. It was always moist and delicious, but she and I loved butter so feel free to use generously!

 

 

 

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