10 October 2012

Zucchini Bread

Grandma's Best Zucchini Bread

3 eggs
1 cup oil (veg or canola)
2 cups sugar
2 teaspoon vanilla
2 cups shredded zucchini
1 - 8oz can well drained crushed pineapple
3 cups flour (unsifted)
2 teaspoon baking soda
1 teaspoon salt

1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4  teaspoon ground nutmeg
1 cup finely chopped walnuts

8 oz. cream cheese (soft)
8 oz. butter (soft)
2 cups powdered sugar
1 1/2 vanilla
Beat cream cheese and butter until creamy add vanilla and powdered sugar. If the frosting isn't as thick as you like it add another 1/2 cup. 
Preheat oven to 350.  Beat egss to blend, add oil, sugar, vanilla, continue beating mixture until foamy.  With a spoon stir in zucchini and pineapple.  Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and walnuts.  Stir gently until zucchini blended.   Bake for 50 minutes or until a wooden pick insert in center comes out clean.  Cool in pans 10 minutes, turn out on wire racks to cool Makes 2 loaves  After trying the muffins, I wouldn't
make them again.  The loaves are better, the texture is a little different.

I had to cover my bread with foil after baking 15 minutes.  So just keep an eye on the bread while it is baking.  If you are making muffins it takes 10 to 15 minutes.


  1. It is the season for zucchini bread. Thanks for a different recipe to try.

  2. You are welcome!!! Thanks for being my first and only real reader to comment. The other comments are my very dedicated family members.