Zucchini bread

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This recipe is for Whole Wheat zucchini bread. If whole wheat isn't your thing simple substitute unbleached white flour for the whole wheat flour. Also, this particular recipe isn't as sweet as most zucchini bread that I've had in the past. If you would prefer a sweeter bread simply add a little more sugar.

Ingredients:

• 1 cup Whole Wheat Flour (whole wheat pastry flour woud work best.)
• 2 cups Unbleached White Flour
• 2 eggs
• 2 cups shreaded unpeeled zucchini
• 1/4 cup shredded carrots
• 1 T baking powder
• 1 T baking soda
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 t cinnamon
• 1 t allspice
• 1 t ginger
• 1/2 cup rasins
• 3/4 cup of oil
• 1/2 cup chopped nuts (optional)

Directions:

Mix all the dry ingredients in a large bowl. Beat the eggs and add to the mixture. Add the oil. Finally add the zucchini, carrots, and rasins. Mix well. Pour into a bread pan. Preheat the oven to 350 degrees. Bake for 40-50 minutes or untill done.

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This recipe is for regular, every day zucchini bread for those of you that don't like the whole wheat version. This tastes great warm with butter.

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/4 teaspoon baking powder
3 eggs
2 cups white sugar
3 teaspoons vanilla extract
1 cup vegetable oil
3 cups grated zucchini
1 cup chopped walnuts (optional)

Directions

1) Preheat oven to 350 degrees F (175 degrees C).
2) Sift together flour, salt, soda, cinnamon, baking powder.
3) Beat eggs. Add sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans.
4) Bake at 350 degrees F (175 degrees C) for 1 hour.

Zucchini Bread

Combine:

• 3 cups grated zucchini
• 1 cup vegetable oil
• 1 1/2 cups sugar
• 3 eggs, beaten
• 1 tsp vanilla extract
• 1 tsp grated ginger root (powdered is fine also if thats all you have If you go the powered route add it with the dry ingredients below. Ginger root is pretty readily available these days in the produce area of your grocery store with the other root vegetables.)

Sift together and stir into wet ingredients till well blended:

• 3 cups flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp cinnamon
• 1 tsp salt
• Optional:
• 1 cup chopped nuts. (walnuts, cashews and pinenuts all work really well here)
• 1 cup raisins. (For the juiciest, plumpest raisins in any recipe try soaking them in enough warm water to cover them for 10 -15 minutes)

When mix is evenly blended pour into greased loaf pan and cook one hour in an oven preheated at 350 degrees.

**this recipe freezes very well:)

Chocolate Zucchini Bread

Makes 2 loaves

Preheat oven to 350 degrees. Grease and flour two 9x5x3 loaf pans.

Beat until creamy:

• 3 eggs
• 3/4 cup oil
• 1 cup brown sugar, packed
• 1 cup granulated sugar
• 3 squares baking chocolate (semi-sweet), melted and slightly cooled
• 2 tsp vanilla

Add to the mix and beat one minute or until well-mixed:

• 2 cups flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 2 tsp cinnamon
• 1/4 tsp salt

Fold into the finished dough:

• 2 cups grated zucchini
• 1/2 cup nuts (optional)

Bake one hour or until loaf shrinks from side of pan. Remove from oven, set on cooling racks until cooled. Unmold.