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Thread: You favorite Zucchini Bread please . . .

  1. #1
    DJ
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    Would you please share your great recipe for Zucchini Bread?

    Thanks!

  2. #2
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    My favorite is from The Country Fair Cookbook (and I had tried many before stumbling on this one)
    A book from the Food Editors of the Farrn Journal
    Published by Doubleday in 1975

    It's available used thru Amazon for .01 + shipping

    http://www.amazon.com

  3. #3
    Junior Member rannyof3's Avatar
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    Here is mine.
    3 eggs 1/4 t baking pwder
    2 1/4 c sugar 1 t salt
    3 t vanilla 1 t baking soda
    1 c oil 3 t cinnamon
    2c grated zucchinni 1 c nuts (op)
    3 c flour
    Beat eggs til light and fluffy, add sugar, vanilla and oil; blend well. Stir in zucchini. Sift flour, baking pwdr, salt, baking soda and cinnamon and blend with creamed mixture. Fold in nuts. Bake in (2) greased and floured loaf pans - 350 for 1 hour or until done.

  4. #4
    Junior Member rannyof3's Avatar
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    Here is mine.
    3 eggs - 1/4 t baking pwder
    2 1/4 c sugar -1 t salt
    3 t vanilla - 1 t baking soda
    1 c oil -3 t cinnamon
    2c grated zucchinni -1 c nuts (op)
    3 c flour
    Beat eggs til light and fluffy, add sugar, vanilla and oil; blend well. Stir in zucchini. Sift flour, baking pwdr, salt, baking soda and cinnamon and blend with creamed mixture. Fold in nuts. Bake in (2) greased and floured loaf pans - 350 for 1 hour or until done.

  5. #5
    MTS
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    How timely!
    Guess what I'm stuffing my face with at this second while checking email this morning?

    Preheat oven to 350 degrees.

    Beat together (by hand) in a large bowl:
    3 eggs beaten
    1 cup oil
    2 cups sugar
    2 tsp. vanilla (or half the bottle :mrgreen: )

    Add to the above with spoon:
    2 cups shredded unpeeled zucchini
    1 cup (8.5 oz) well drained crushed pineapple

    In separate bowl and combine:
    2 cups flour (optional sifting)
    2 tsp. baking soda
    tsp. baking powder
    1 tsp. cinnamon
    1 tsp. salt
    tsp. nutmeg (optional)
    1 cup chopped walnuts
    1 cup golden raisins

    Stir dry ingredients into squash mixture until just mixed - do not over mix.

    Spoon in to 3 small or 2 regular (9x5x3) well greased and floured loaf pans. Put enough in to fill 2/3 up.

    Bake at 350 degrees for one hour. Stick a knife in the center to make sure it's cooked through. Cool for ten minutes before removing pan.

    Now, my variation:
    I bake them in muffin tins - only takes 15-20 minutes to bake, and they're much easier to freeze and defrost. You then don't have to have a whole loaf sitting you on the counter taunting you. From one batch, I got about 30 in regular size tins, and another 24 in those mini-bite-size tins. ;-)

    Again, put enough in to fill it 2/3 up, regardless of tin size. You're not really trying to make a muffin, just a smaller loaf.

    Also, I've been reducing the sugar...I'm now down to 1.5 cups. Next time I make them (probably next Monday) I'm going to try it with only 1 cup. I did try Splenda - wasn't great, although that didn't stop ALL of the muffins from disappearing within 2 days.

    The original recipe called for 3 cups of flour. I read it wrong when I started making these again a few months ago. Didn't even realize it until I was typing this up for you. Didn't notice any difference in taste or consistency.

    Enjoy!

  6. #6
    Super Member Pinkiris's Avatar
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    My recipe is very similar to MTS'. The last time I made it, I put some frozen cranberries in the food processor and pulsed it about twice (you don't want to make mush out of them), then added to the batter. Was it ever YUMMY!!! Hitting that little bit of tartness in the midst of the sweet bread was heavenly!

    Sue

  7. #7
    Junior Member time2quilt's Avatar
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    This is my absolute favorite: Zucchini Bread
    2 cups sugar, 3 cups flour, 1 t. salt, 1 t. cinnamon, 1 t. baking powder, 3 eggs, 1 cup oil OR 2 sticks butter softened, 2 t. vanilla, 1 c. coconut, 1/2 cup chopped pecans, 3 cups shredded zucchini, unpeeled.
    Mix sugar, flour, salt, cinnamon and baking powder. Cream eggs, oil or butter and add to dry ingredients. Blend in vanilla, coconut, nuts and zucchini. Pour into 2-greased loaf pans and bake at 325 for 1 to 1 1/4 hour. Most zucchini breads don't have coconut, but I love that addition.

  8. #8
    Super Member jitkaau's Avatar
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    Zucchini Slice
    375gms grated zucchini (that's about 5 of them)
    1 large onion
    3-4 bacon rashers
    1 cup cheese
    half a cup of oil
    1 cup SR flour
    5 eggs lightly beaten (add eggs last)
    Cook in a shallow tray for 40 minutes - moderate oven 200 degrees Celsius until brown.

  9. #9
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    Thank you for sharing. Just printed out recipe. Will be making this today.

  10. #10
    Senior Member LovinMySoldier's Avatar
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    I really like this Paula Deen recipe. Pecans. chocolate chips and orange zest! Mmmm

    http://www.foodnetwork.com/recipes/p...ipe/index.html

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