| Zucchini is one of the easiest vegetables to grow in a | | | | remaining ingredients and mix well. Pour into 2 |
| home garden. One of my favorite things to make | | | | greased loaf pans. Bake at 350 degrees for 1 hour. |
| with zucchini is healthy loaves of bread. | | | | makes 2 loaves. |
| Here are a few helpful tips: | | | | Classic Bread |
| When purchasing, look for ones that are under 10" in | | | | 3 eggs |
| length with no damage to the outside skin. I prefer | | | | 2 c. sugar |
| to store mine at room temperature as refrigeration | | | | 1 c. oil |
| can speed up ripening. | | | | 1 tsp. vanilla |
| Fresh zucchini should be used up within 5 days. You | | | | 2 c. flour |
| can freeze it by peeling off the skin and shredding | | | | 1 tsp. cinnamon |
| the pulp. Measure out 2 cups of pulp and place in a | | | | 1/4 tsp. allspice |
| zipper closure bag. Purge the air out of the bag and | | | | 1 tsp. salt |
| seal shut. | | | | 2 tsp. baking soda |
| You can freeze completely baked loafs by wrapping | | | | 1/4 tsp. baking powder |
| them in plastic wrap followed by aluminum foil. Label | | | | 2 c. loosely grated zucchini |
| and freeze for up to 3 months. | | | | Beat eggs until frothy. Add sugar, beat until thick and |
| Here are the 3 recipes that I like to use. If you want | | | | lemon colored. Add oil and vanilla. Add flour, cinnamon, |
| a really moist loaf of bread with a slight sweet taste, | | | | allspice, salt, baking soda and baking powder. Beat |
| I recommend the tropical pineapple. If you prefer the | | | | until well mixed. Fold in zucchini. Pour in greased and |
| classic version, try the second recipe. If you like nuts | | | | floured pans. Bake at 350 degrees for 1 hour. |
| in your bread, then go for recipe number three. | | | | Zucchini Nut |
| Tropical Pineapple | | | | 3 beaten eggs |
| 3 eggs | | | | 1 c. oil |
| 1 c. vegetable oil | | | | 2 c. sugar |
| 2 c. sugar | | | | 2 c. grated zucchini (not peeled) |
| 2 tsp. vanilla | | | | 3 tsp. vanilla |
| 2 c. shredded unpeeled zucchini | | | | 3 c. sugar |
| 8 1/4 oz. crushed pineapple, well drained | | | | 1 tsp. salt |
| 3 c. flour | | | | 1 tsp. baking soda |
| 2 tsp. baking soda | | | | 1/4 tsp. baking powder |
| 1/4 tsp. baking powder | | | | 3 tsp. cinnamon |
| 2 tsp. cinnamon | | | | 1/2 c. chopped nuts |
| 1 tsp. nutmeg | | | | Add oil, sugar, zucchini and vanilla to the eggs. Add |
| 1 tsp. salt | | | | dry ingredients, mix well. Pour into 2 greased loaf |
| 1 c. chopped nuts | | | | pans and bake for 1 1/2 hours at 325 degrees until |
| Beat eggs, oil, sugar, and vanilla until thick. Stir in | | | | done. |