Aunt Louises Zucchini Nut Bread Recipes

ZUCCHINI NUT BREAD

Steps:

• Preheat oven to 350°. Grease two 8x4-in. loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon zest, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts., Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool.

BLUE RIBBON ZUCCHINI NUT BREAD

Steps:

• Preheat oven to 350°F (175°C).
• Sift together plain flour, cinnamon, baking soda, salt and baking powder.
• Beat eggs well.
• Gradually add sugar and oil, beat together well.
• Add vanilla and dry ingredients from above blend well.
• Stir in the zucchini.
• Combine walnuts and 1 tsp of flour, stir this into the batter.
• Pour batter between two 2 greased (I use baking paper) 8 1/2" x 4 1/2" x 2 1/2" loaf tins.
• Bake for 1 hour or till tests done (skewer poked in the middle comes out clean).
• Cool in tins on racks for 10 minutes before removing from tins, cool on racks.

AUNT RITA'S ZUCCHINI BREAD

Steps:

• Mix together 1 cup of oil,2 cups of sugar Add 2 cups of zucchini.
• Add 3 eggs and 3 tsps of vanilla.
• Sift together 2½ cups of flour, 1 teaspoons of salt,
• 2 tsps of baking soda and ¼ tsp of baking powder.
• Add 3 tsps of cinnamon.
• Mix all together - then add the ½ cup of pecans.
• Bake for 1 hour in a preheated 350 degree F oven in 3 - 3½" x 7" x 2" inch pans. Spray all 3 pans with Pam cooking spray. Cool 10 minutes before removing from pans,.

MY GREAT AUNT'S ZUCCHINI BREAD

Steps:

• Preheat the oven 325 F.
• Grease and flour 2 5x9 loaf pans or 4 mini loaf pans.
• Shred the zucchini into thin strips either by hand or a food processor attachment.
• Press the zucchini dry by putting it in a strainer and press down (in the sink or outside) with a few paper towels until the towels don't really absorb much more water. (This is so the zucchini absorb the ingredients rather than make the bread mushy with all their water).
• In a large mixing bowl mix sugar, oil, eggs, vanilla and zucchini.
• Sift (the sifting is important!) flour, baking powder, baking soda, salt and spices (sometimes I add more of the spices if I'm making the loaf for me).
• Add dry mixture to wet zucchini mixture and beat with a fork until well blended.
• Fold in chopped nuts.
• Pour into the loaf pans.
• Bake at 325 F for 1 hour, or 45 min if you're using mini loaf pans.
• Check every 20 minutes for doneness with a toothpick or knife. I like it when its just starts to get crispy on top, but still has a little shine to it.
• Cool 20 minutes in pans on a rack, then remove from pans.