My Favorite Zucchini Bread Recipe

Well I have been on hiatus from crafting due to health issues. I am happy to be on the mend and just about ready to get busy. I did make a couple of pairs of earrings and a few bars of soap, but that's about it as far as crafting goes. I do have a bumper crop of zucchini, and I will bet some of you do to. Since I don't have any crafty things to share right now I am going to share my favorite zucchini bread recipe. I just love it and it is the best one I have found so far.It has 3 optional ingredients in the end of the recipe; I just use the pineapple. Feel free to experiment with the other optionals to find your favorite version of this bread.

I don't know the origin of this recipe, My husband  brought it home from work 35 years ago.

Zucchini Bread

Preheat oven to 325 degrees

Grease and flour 2 8 X 4 bread pans

3 eggs

1 cup of  vegetable oil

2 cups of sugar

2 cups of grated zucchini unpeeled

2 teaspoons of vanilla

3 cups of flour

1 teaspoon of salt

1 teaspoon of baking soda

2 1/2 teaspoons of cinnamon

1/4 teaspoon of baking powder

1 cup of well drained pineapple (optional)

1 cup of chopped walnuts (optional)

1 cup of chopped dates (optional)

Beat eggs until light and add oil, sugar, zucchini, and vanilla. Sift flour salt, baking powder, baking soda,and spices - add to to egg mixture and stir to mix well. Then add pineapple, dates, or nuts. Pour into greased and floured 8 X 4 bread pans (2 pans). Bake in preheated oven 325 degrees approximately one hour and let cool 10 minutes before removing. Makes 2 loaves.

Note:  you can also use 1 teaspoon of cinnamon and 1/4 teaspoon of allspice.

Enjoy!!