Monday, September 15, 2008


I even got help grating and mixing this recipe!

A few years ago I decided I wanted a new and improved Zucchini Bread. I searched the web and my cookbooks and came up with several good recipes, but nothing that really made me want to make them again. I decided to take what I liked from a comglomeration of recipes and make my own zucchini bread recipe. I think that this recipe is super good and have had nothing but rave reviews from my family and friends that have tried it. CHILD FRIENDLY is what most of my friends are VERY excited about!!! How many little ones do you know that eat zucchini? Hide it in this recipe and they will no matter the age! Hey, you never know, it might be a hit like at our house and the kids want to help you make it!

3 large eggs
2 C. Grated Zucchini
1 C. Vegetable oil
1 C. Crushed Pineapple
1 C. White sugar
1 C. Brown Sugar
2 tsp. Vanilla Extract
3 C. All-Purpose Flour
2 tsp. Baking Soda
1/4 tsp. Baking Powder
1 tsp. Salt
1 1/2 tsp. Ground Cinnamon
3/4 tsp. Ground Nutmeg (optional)
1 C. Raisins, Craisins or Dried Cherries(optional)
1 C. Chopped Nuts (optional)

1. Preheat oven to 350 degrees
2. Beat eggs, oil, sugar, and vanilla together until thick, then add zucchini & pineapple
3. Gradually add flour, soda, salt, baking powder, spices, raisins, and nuts into the egg mixture; blend well. Mixture will be running in consistency.
4. Pour batter into two 9x5 inch greased and floured loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the bread comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.