Zucchini Bread Recipe “The Best Zucchini Bread”
No kidding. This Easy Zucchini Bread recipe is often called the best zucchini bread people have ever tasted. Its easy to make and has the taste of summer. People like zucchini bread because it's not too sweet, uses zucchini that seems to be so plentiful. I know around our neighborhood, if there's a good crop of zucchini, it seems like everyone is trying to give it away! And what a treat.
This is what I’ve been told a number of times about this recipe. Now if you don’t like nuts, you can omit them. I’ve used unsalted sunflower seeds with good results.
Grease 2 loaf pans. Shred but do not peel two cups zucchini. Put in two-cup container and press down to release liquid. Add more zucchini if necessary to measure two cups.
Thoroughly mix in large bowl:
½ cup oil
3 eggs, beaten
2 cups sugar
1 tablespoon vanilla
½ cup each: chopped nuts and crushed and drained pineapple
Mix in smaller bowl:
3 cups self-rising flour
1 teaspoon cinnamon
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon nutmeg
1 teaspoon salt
Add dry ingredients to wet mixture. Mix and pour into loaf pans. Bake in preheated 350-degree oven for 45 minutes to one hour or until done. Place on wire rack to cool. Wrap in plastic wrap while still warm.
Enjoy this zucchini bread recipe.
©2006-2010 Rita Heikenfeld and AboutEating.com
