Milkmaid's Recipe Box: Donna's Zucchini Bread

Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "standbys"-- click on their picture and it should take you to the recipe.

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Saturday, August 27, 2011

Donna's Zucchini Bread

Last night, while we were away, Pam baked six loaves* of this very tasty zucchini bread. They were so beautiful, and the house smelled so-o-o-o-o-o-o-o great when we opened the door.

(Photo by me, Doris)

This is the recipe I got from Donna in the 1980's, and it's been my 'go to' ever since.

Preheat oven to 325-degrees and grease two 8"x4" loaf pans.

INGREDIENTS:
3 eggs
3/4 cup oil
2 cups grated zucchini
2 cups sugar
1 teaspoon vanilla
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1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
4 and 1/2 teaspoons cinnamon
3 cups all-purpose flour
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1/2 cup chopped nuts (optional)
1/2 cup raisins (optional)
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DIRECTIONS:

Beat eggs, add oil, zucchini, sugar and vanilla. Mix well.

Add remaining ingredients and mix well.

Divide for two small loaf pans (8"x4"). Bake at 325-degrees for 45-60 minutes or until toothpick comes out clean. Butter crusts.
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* Pam made 4 batches of this dough at a time and poured 3 and 1/2 cups of batter into each 9x5-inch loaf pan that were sprayed with Pam (baking variety) that has a combination of oil/flour in it. By baking in the larger loaf pans, they get done in about an hour (because ovens vary, test with a toothpick stuck into the crack on its top). She ended up with six large-sized loaves. Remove from pans, butter the top, and cool on rack before packaging for freezer.