Judys Zucchini Bread Recipes

JUDY'S ZUCCHINI BREAD

Steps:

• 1. You will need 2 Cups of grated zucchini. IF you are using an 8-10 young zucchini, there's no need to peel or de-seed. IF they get away from you and you have a baseball bat sized one, just peel it lightly, cut it in half and remove the seeds.
• 2. Combine and mix wet ingredients in a large mixing bowl.....you can beat the eggs and add separately. i just usually add them 1 at a time and let the mixer do the work. The grated zucchini is considered a wet ingredient. Set aside.
• 3. In another large bowl, combine the dry ingredients. Stir to mix.
• 4. Turn the mixer on low and slowly add the dry ingredients to the wet. Mix until well combined.
• 5. IF you are using nuts, now is the time to add them, stir them in. It's just as good with or without. We have a lot of nut allergies, so I usually leave them out, or maybe just add to one loaf.......I especially like pecans or black walnuts in this.
• 6. Spray or butter 2 loaf pans well. I use Baker's Joy. It will stick if you don't. Bake at 350* for 1 hour or until a toothpick comes out clean. Let cool in pan, 5-10 min and remove to wire rack.
• 7. This freezes well. If you are over-run with zucchini, grate and freeze it in 2 Cup amounts. Thaw in a colander and squeeze/press the moisture out. You do not need to squeeze the moisture out of the freshly grated zucchini, although i do usually let it hang out in the colander for a bit, while i'm mixing everything else up.

JUDY'S HOME GROWN ZUCCHINI BREAD

Steps:

• 1. Heat oven to 350 degrees.
• 2. Lightly grease the bottom of two loaf pans.
• 3. Mix all wet ingredients together, slowly mix in the remaining dry ingredients. Add nuts and raisins.
• 4. Bake for 45-60 minutes or until you can insert a toothpick and it comes out clean.
• 5. Cool 10 minutes.
• 6. loosen sides and remove from pan, cool completely.
• 7. wrap tightly and store at room tempeture for up to four days, or refrigerate up to ten days.

CHOCOLATE ZUCCHINI BREAD II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.
• Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.

MOM'S ZUCCHINI BREAD

Steps:

• Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
• Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
• Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
• Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.