You can also use this recipe to make muffins, just check them for doneness a bit earlier.
Grate zucchini to equal 2 cups, well drained. A food processor is invaluable for grating the zucchini.
Mix together eggs, oil, sugar, zucchini, and vanilla; set aside
Mix together flour, salt, baking powder, baking soda, nutmeg, cinnamon, and cloves in a separate bowl.
Add dry ingredients to wet ingredients. Stir in raisins and nuts if desired. Pour into 2 greased and floured loaf pans.
Bake at 350 degrees F for approximately 45-50 minutes or until the center springs back when touched.
By Stephanie from Hillsboro, OR
Mix together wheat germ, flour, baking powder, cinnamon & nuts. Beat eggs till fluffy & light colored. Beat in sugar, vanilla, & oil. Stir in zucchini.
In a bowl, beat sugar, zucchini and egg. Add oil and mix well. Pour this over the other ingredients and mix well. Gently fold in the nuts and raisins. Turn into greased loaf pans. Bake at 325 degrees F. for 35 to 50 minutes. Makes 2 loaves.
Beat eggs in bowl until frothy. Add next 4 ingredients, mixing well. Sift dry ingredients together. Add to egg mixture, beating well. Stir in nuts. Pour into 2 greased 4x8 inch pans.
In a large bowl, beat eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla. Blend well. Stir together the dry ingredients; add to zucchini mixture and mix until well combined.
This won me first prize at a county fair some years ago. It's an easy way to get a green veggie into youngsters.
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Your house will smell great and this recipe makes two loaves. A perfect hostess gift for the holiday parties coming up.
Take advantage of low prices on zucchini and blueberries. I used frozen zucchini from last year's garden and frozen blueberries from Dollar Tree.
This is a great recipe that gives you a lot of the food groups in one recipe. This zucchini bread is great for breakfast, snack, or dessert, and a lunch box favorite. Large amounts can be baked and frozen for later, here's how!