These three were just the beginning! So for any one else with lots of zucchini on their hands - here is my favorite zucchini recipe:
Zucchini Pineapple Bread
1 1/2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1.Combine flour, baking powder, baking soda, and salt.
2.In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
3.Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.
This was the second batch of the day, so I made three small loaves and 24 mini muffins.
|One of the first two loaves out of the oven. Glad I had some throw away pans left from christmas baking! : )|