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Zucchini Bread Recipe

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This recipe for Zucchini Bread is from Crumbs of Faith, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs
1 c. oil
2 c. sugar
2 tsp vanilla
2 c. shredded zucchini (with skin on)
1 (8 1/4 oz.) can crushed pineapple, well drained
3 c. AP Flour
2 tsp. baking soda
1 1/2 tsp cinnamon
1 tsp salt
3/4 tsp nutmeg
1/4 tsp. baking powder
1 c. each chopped dates or raisins, chopped pecans (optional)
1/2 bag of semi-sweet chocolate chips(everything's better w/ chocolate!)
Directions:
Directions:
Beat eggs, oil, sugar and vanilla until thick. Stir in remaining ingredients, mix well. Pour into 2 greased 9" x 5" loaf pans. Bake at 350º 50 minutes. Check with toothpick to come out clean. If not, add another 5-10 minutes.
Personal Notes:
Personal Notes:
This recipe is from a grade school classmates' Mom who entered it in our church, St. Luke's, Parish cookbook. There were 3 entries for Zucchini bread but my Mom highlighted this one. I don't do the dates, raisins or pecans, instead I have added the chocolate morsels because Everything is better with some chocolate!
This freezes well if you wrap in wax paper and then in a Ziploc.

 

 

 

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