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Recipes: Zucchini bread like grandma used to make

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Niles, MI
(Zone 5a)

July 16, 2012
11:06 AM

Post #9207322

I am looking for a zucchini bread recipe that is easy to make and does not shrink after baking. My sister is trying to make one but her efforts are not good. Any help would be appreicated
Lee's Summit, MO
(Zone 6a)

July 16, 2012
3:59 PM

Post #9207715

Here ya go:

Grandma's Zucchini Bread

makes 2 loaves

3 eggs
3/4 cup oil
1 1/2 cups sugar
2 teaspoons pure vanilla extract
3 cups grated zucchini
3 cups whole wheat flour or all purpose flour
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon baking powder
1 cup walnuts, chopped (optional)
1 cup dried cranberries or raisins (optional)

Preheat oven to 350˚F. Grease and flour 2-5x9 loaf pans, set aside.

In a large bowl mix eggs, oil, sugar and vanilla. Stir in grated zucchini.

In a separate bowl, sift together flour, cinnamon, nutmeg, salt, baking soda and baking powder. Stir the dry ingredients into the wet. Stir in the walnuts and dried fruit if using.

Pour equal parts of the batter into each loaf pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let cool on wire rack, then slice and serve.
Johnson City, TN
(Zone 6b)

July 26, 2012
10:06 PM

Post #9220040

Does your sister squeeze out the excess liquid from the grated zucchini? This will keep it from shrinking in the center. I just made 4 mini loaf tonight. If you don't mind the extra calories try a crumb topping. I have found it is best to add it after the bread has baked for 15 minutes. This way it doesn't sink into the batter.

1/2 cup regular oats, 1/2 cup brown sugar, 1/4 cup flour, 1/4 t cinnamon, and 1/4 cup butter. Mix all ingredients and crumble on top of loaves 15 minutes into baking.

I am going to try your recipe tomorrow with the cranberries! It sounds great.
Lee's Summit, MO
(Zone 6a)

July 27, 2012
4:31 AM

Post #9220144

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