Originally Posted by polly13

Lemon Zucchini Bread
Mix well: 2 eggs, 1 cup sugar, 1/2 cup oil
1 cup shredded zucchini, 1/2 tsp. lemon extract
Add to mixture: 1-1/2 cups flour, 2 tsp. baking powder,
1 tsp. baking soda, 1/2 tsp. salt, 1/8 tsp. ginger,
1/2 cup chopped walnuts.
Pour into a greased and lightly floured loaf pan.
Bake at 350 for 50-55 minutes.
Test with a toothpick in the middle.

Originally Posted by MTS

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
½ tsp. baking powder
1½ tsp. cinnamon
1 tsp. salt
¾ 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!

Originally Posted by Alice Woodhull

Here is my recipe for zucchini bread. It has won grand champion at my local county fair as well as the Indiana State Fair.

ZUCCHINI BREAD

Prheat oven to 325 degrees. Grease and flour 2 loaf pans.
3 eggs, beaten until light and fluffy.
2 cups sugar
2 cups shredded zucchini
1 tablespoon vanilla
1 cup oil (I use canola)
3 cups all purpose flour
1 teaspoon salt
1 teaspoon soda
1/4 teaspoon baking powder
1 tablespoon cinnamon
1 cup nuts or raisins (optional)
Combine eggs, sugar, zucchini, vanilla and oil. Add flour, salt, soda, baking powder and cinnamon. Stir in nuts, if used. Pour into pans. Bake for 1 hour or until a wooden toothpick comes out clean when placed in the center of loaf. Let cool for 10 minutes in the pan. Remove and let cool on rack. Wrap in plastic wrap to store. This is a very good keeper, and freezes well.