Zucchini Bread

Prep Time: 20 minutes

Cook Time: 1 hour

Serves: 4

Level: Easy

About the Recipe

This is a great way to use up zucchini. The bread is moist and so delicious. It can be baked in bread pans, muffin tins, or as a bundt cake or sheet cake. It freezes well, too.

1. IAbout the Recipe
2. IIIngredients
3. IIIPreparation

Ingredients

• 3 eggs

• 2 cups sugar

• 2 teaspoons vanilla

• 1 cup oil

• 2 cups grated zucchini (drained and patted dry)

• 3 cups flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 cup crushed pineapple (drained)

• ½ cup raisins

• 3 teaspoons cinnamon

Preparation

1. Preheat oven to 325°.

2. Mix eggs, sugar, vanilla, and oil.

3. Add flour, baking powder, baking soda, and salt. Mix well.

4. Add remaining ingredients. Mix well. (Optional: you can add chopped walnuts if you want. I leave them out because dad doesn't like them!)

5. Prep the pans. Grease and flour the pan(s) you are using. Or you can spray with a non-stick spray. But may favorite way to prep the pans...I like to cut parchment paper to fit the size of the pan, with a little extra parchment to form "wings" up the sides of the pan. The wings are then like handles, and the bread lifts out very easily when doing this. Just don't get the parchment near the heat source and it can only go into an oven that is less than 450°.

6. Bake in 2 loaf pans or 1 sheet pan at 325° for 1 hour.

7. If making muffins, either grease/flour or use muffin cup liners and then bake for 20-25 minutes.

8. Use a toothpick and pierce the middle of the cake with it. Pull it out and if you have any "wet" batter on the toothpick, your bread is not done yet. Put it back in the oven and bake for another few minutes. Continue to do this and check every 2-3 minutes with a clean toothpick until the pick no longer has batter on it. Then it's ready to come out of the oven.

9. Let the pan sit and cool for 10 minutes. Then remove it from the pan and let it rest on a cooling rack.