Thursday, August 16, 2012

Zucchini Bread

The past few years, I have been getting a lot of my new recipes from the internet- blogs and Pinterest, mainly. However, my very favorite way to get new recipes are from people that I know. Those are the best ones. You know the person and you can trust the outcome. This is from a friend of my husband. He is actually one of his co-workers, and he used to own a restaurant. Thank you to Al for sharing your recipe, and thank you to my dear friends, the Teaford family who shared from their garden this enormous zucchini!

Zucchini or Carrot Bread
3 cups flour
1 cup sugar
1 cup brown sugar
1 Tbsp cinnamon
1 tsp salt
1 tsp baking soda
1 tsp baking powder
Combine and mix well.

In a separate bowl, mix together:
3 beaten eggs
1 cup melted margarine or oil- or 1/2 of each (I did 1/2 cup butter and 1/2 cup oil)
2 tsp vanilla
2 cups shredded zucchini or carrots
1 cup crushed pineapple, drained well
1 cup raisins
1 cup chopped walnuts

Slowly add the dry ingredients to the wet ingredients, until well combined. Preheat your oven to 350°. At this point, you can make your batter into a bundt, loaves or muffins. For a bundt and loaves- pour your batter into greased and floured pans. You will have enough batter for one bundt or two loaves. Bake for 60-70 minutes. For muffins- use paper liners, fill cups approximately 2/3 full. Bake for 35 minutes, makes about 2 1/2 dozen muffins.

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