Zucchini Bread

Recipe file created December 5, 1999.
In high school, my friend Susan and I would bake goodies and exchange recipes. This is one of hers. Ingredients

3 eggs
1 1/2 cup granulated sugar
1 cup vegetable oil
2 teaspoon vanilla
2 cup zucchini, finely shredded (not peeled)
3 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 to 1 cup nuts (optional)
Preheat oven to 350 F. Grease two loaf pans. Beat eggs well. Gradually beat in sugar, then oil, then vanilla. Stir in zucchini. Combine balance of ingredients. Add to the zucchini mixture and stir until mixed.
Pour batter into the loaf pans. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pans.
Honey Zucchini Bread

Use 1 cup of honey in place of the sugar.
Orange or Lemon Zucchini Bread

Add 2 tablespoons grated orange or lemon rind. Add 1 teaspoon ginger (optional).
Pineapple Zucchini Bread

Reduce zucchini to 1 1/2 cups. Add one 14 ounce can of crushed pineapple, well drained.
Chocolate Zucchini Bread

Increase sugar to 1 3/4 cups. Add 2 squares unsweetened chocolate, melted, to the sugar and egg mixture. Reduce cinnamon to 1 teaspoon. Omit Nutmeg. Almonds are a good choice of nut with this variation.

NOTE:

One square unsweetened chocolate = 1 tablespoon melted margarine and 3 tablespoons cocoa powder
-- Rox

More Chocolate Recipes More Dessert Recipes

Roxanne's Kitchen -- Jeffrey Home Page -- Recipe Index -- Fun Links -- Contact Me