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Recipe : Entry # 9041
Jamie Petterson
Recipe Title
Zucchini Bread
Recipe Theme
April: Bread
Tallapoosa River EC
Zucchini Bread or Muffins
3 cups flour
2 tsp baking soda
1 tsp salt
½ tsp baking powder
1½ tsp cinnamon
3 eggs
2 cups sugar
1 cup oil
2 TBS vanilla
8 oz. crushed pineapple and juice
2 cups shredded zucchini
¾ cup chopped nuts
Stir dry ingredients except sugar. Mix eggs, sugar, oil, vanilla and pineapple together well. Stir in dry ingredients and add zucchini and nuts. Bake in 2 greased and floured loaf pans (I use Baker’s Joy). Bake at 350⁰ for 45 minutes-1 hour. Muffins would be baked at 400⁰ for approximately 15 minutes.

Try adding raisins or coconut for variety.
Tell us about your recipe
This is actually my sister's recipe that all the family loves. The pineapple makes the bread so moist. My sister and I grew up in Virginia and we had black walnut trees so we love black walnuts in everything. There are two problems with harvesting black walnuts. One problem is they are so hard to crack. Secondly they stain your hands when getting the walnut our of the casing. I keep my hands hidden in my pockets at school many times.