This recipe guide contains instructions for two zucchini bread recipes. Each will make two loaves. The first is a savory, traditional bread which can be enhanced with ingredients such as nuts or dried fruit to add an element of texture to the recipe if desired.

Zucchini Bread

Ingredients

To make this recipe you will need:

• 2 beaten eggs
• 1 1/3 cups sugar
• 2 teaspoons vanilla
• 3 cups freshly grated zucchini
• 2/3 cup melted butter (unsalted)
• 2 teaspoons baking soda
• Pinch salt
• 3 cups AP flour
• 1/2 teaspoon nutmeg
• 2 teaspoons cinnamon

Optional ingredients include:

• 1 cup chopped walnuts or pecans
• 1 cup dried cranberries or raisins

Directions

• Preheat your oven to 350 degrees F (175 degrees C). At this time you may wish to prepare your loaf pans by buttering the sides.
• In a large bowl, mix together the eggs, sugar and vanilla until uniform. Gently mix your grated zucchini into this mixture and stir in the butter. Sprinkle your salt and baking soda over this mixture and gently stir them in.
• Divide your flour into thirds and stir it into your zucchini mixture one portion at a time, waiting until the flour is thoroughly combined before adding another portion.
• Sprinkle your cinnamon and nutmeg over your combined batter and gently mix in. If you will be adding the nuts or the dried fruit to your bread, fold these ingredients in at this time.
• Divide your batter between your two prepared loaf pans and bake for one hour. Begin testing for doneness at 50 minutes. This is done by sticking a toothpick into the center of the loaf. Once you can pull the toothpick out clean, your bread is finished. Remove the loaves from the oven and allow them to cool for 10 minutes before turning them out onto a wire rack.

Pineapple Zucchini Bread

This second recipe includes sweeter elements that turn the recipe into more of a dessert.

Ingredients

To make this recipe you will need:

• 3 eggs
• 1 cup olive oil
• 2 cups sugar
• 2 teaspoons vanilla
• 2 cups zucchini, coarsely grated
• 1 can crushed pineapple (8 oz.), drained
• 3 cups AP flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1.5 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• 1 cup chopped walnuts
• 1 cup raisins

Directions

• Begin by preheating your oven to 350 degrees F. At this time, you may also wish to prepare your two 5x9 loaf pans by dusting the sides with flour.
• In a large bowl, use a mixer to beat your eggs. Mix in the oil, sugar and vanilla, continuing to beat these ingredients until the mixture is thick and foamy.
• Using a large spoon, gently fold in the zucchini and pineapple.
• In a separate bowl, combine your flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix these by hand into your prepared wet mixture, adding the dry ingredients one third at a time. Make sure your ingredients are mixed thoroughly before adding your next batch.
• Gently fold in your raisins and walnuts.
• Divide your batter between your two loaf pans. Bake for one hour, or until you can pull a toothpick out of the center of your loaf and it comes out clean. Remove your loaves from the oven and allow them to cool for 10 minutes before turning them out onto a wire rack to finish cooling.

The following recipe give you a detailed guide for pineapple zucchini bread.