PgrancerThe family recipe box

Breads · Breakfast

Zucchini Bread

Source
Recipe Keeper (handwritten, p. 157)
Cook
350°F, 45-60 min

Ingredients

  • 3 eggs
  • 2 cups sugar
  • 1 cup oil
  • 3 Tbsp vanilla
  • 2 cups grated zucchini
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 (8 oz) can crushed pineapple (do not drain)
  • 1 cup chopped nuts (optional)
  • 1 cup raisins (optional)

Steps

  1. Grease and flour 2 (9x5") loaf pans.
  2. Beat eggs until fluffy, add sugar, oil, and vanilla; blend well.
  3. Add zucchini and stir. Stir in flour, baking powder, soda, and salt.
  4. Stir in pineapple, nuts, and raisins. Mix well.
  5. Pour into pans.
  6. Bake at 350°F for 45-60 min. Cool on a wire rack before removing from pans.
  7. Wrap in plastic wrap and let sit overnight to develop flavors before slicing.

Notes

  • A distinct “Zucchine Nut Bread” recipe exists elsewhere in the book (p. 85) — kept separate, see zucchine-nut-bread.md, since the ingredients and method differ (this one includes pineapple).
The original: Zucchini Bread
The original

zucchiniquick-breadpineapplehandwritten-notes