Conference turris::cooks

PINEAPPLE-ZUCHINNI BREAD

Ingredients:

3 eggs				2 cups zuchinni (coarsely shredded)
1 cup salad oil			1 can crushed pineapple (drained, 8 1/4 oz)
2 cups sugar			3 cups flour (unsifted)
2 tsp. vanilla			2 tsp. baking soda
1/2 tsp. baking powder		1 tsp. salt
1 1/2 tsp. cinnamon		1 cup chopped walnuts (optional)
3/4 tsp. nutmeg			1 cup raisins (optional)

Beat eggs until blended.  Add salad oil, sugar, vanilla.  Continue beating
mixture until thick and foamy.  With a spoon stir in zuchinni and pineapple. 
Combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, walnuts and
raisins in separate pan.  Stir gently into zuchinni mixture; just until blended.
Divide batter equally between 2 greased and floured 5 x 9 loaf pans.  Bake at
350 degrees for 1 hour.  Cool in pans 10 minutes; turn out onto wire racks.

						Rhonda
Happy Baking!!

Here's another zucchini bread. I have never made enough, no matter how many 
loaves I made. It seems to dissolve into thin air, before the plate hits 
the table.

The most important thing about this recipe is that it must be made at 
least 2 days in advance, 3 or 4 is even better. Wrap it well in plastic 
wrap or foil and just let it sit. It gets moister and yummy-ier the 
longer it sits.


	Ingredients

	3 eggs (lg. or extra lg.)
	1 cup veg. oil
	2 cups dark brown sugar
	3 tsp. vanilla
	2 cups grated zucchini (see note at end)
	3 cups flour
	1 tsp. salt
	1 tsp. baking soda
	1 tsp. baking powder
	3 tsp. cinnamon
	1 cup chopped walnuts

	Beat eggs, add oil, sugar, vanilla, and zucchini. Mix dry 
	ingredients. Add dry ingredients to wet ones.

	Grease two 9 x 5 x 3 loaf pans (regular	bread size). Line the 
	bottom of each with waxed paper. Divide the batter and bake at
	325F for 1 to 1-1/4 hours. This varies even in the same oven.
	The best test is when a cake tester or toothpick comes out 
	clean. Cool 10 minutes in the pans and then remove. This helps
	prevent the cakes from breaking apart.

	I usually use 2 small zucchinis or 1 medium sized one and don't
	bother to measure the amount exactly. I have found that you 
	don't need to be very exact with this. I also chop the nuts 
	rather coarsely. If you want to make this fancier, chop 
	everything very finely. This lets you make thinner slices of
	the final product, which you can then spread with soft cream
	cheese well blended with a couple Tbl. honey. I never measured,
	but it needs to spread very smoothly to prevent tearing up the
	slices.

	This recipe can go into the oven less than half an hour after
	start time (I find a food processor excellent for the grating
	and chopping).

Tamzen

    One thing you can do (after the 15th batch of zucchini bread comes
    out of your oven and your friends, family and associates start
    looking green) is to freeze ground up zucchini (all ready for bread)
    in bread size batches.  Funny how zucchini bread is a welcome thing
    OUT OF SEASON.  Also, you can freeze summer squash and zucchini
    plain, but I've found it's better if you make one of those tomato/
    zucchini/squash dishes and freeze that.  Squash gets a little limp
    when frozen, and so it's better to freeze it in dishes where you'd
    expect that texture.  Frozen squash doesn't stir-fry well, but it's
    fine in soups and stews and dishes like ratatoille (sp?).
    
    --Louise

    
    Here's my Bisquick zuchine bread recipe -
    
    4 cps Bisquick              1 1/2  cp sugar
    3 cps shredded zuchine (2 small to med zuchine or 1 lge)
    1/2 cup vegetable oil      2 tspn vanilla
    6 eggs                     4 tspn cinnamon
    1 cp nuts(optional)      2 tspn nutmeg
      
    HEAT OVEN TO 350 F .  GREASE BOTTOM ONLY OF 2 9X5X3 LOAF PANS. 
    BEAT ALL INGREDIANTS AT LOW SPEED FOR 3 MINUTES, MEDIUM SPEED
    FOR 1 MINUTE.  BAKE 50 TO 55 MINUTES.  COOL 10 MINUTES AND REMOVE
    FROM PAN TO COOLING RACK.

    3 eggs beat with 1 cup oil
    2 cups sugar
    2 cups peeled, finely grated zucchini
    3 tsp vanilla
    1 tsp baking soda
    3 cups flour
    1 tsp cinnamon
    1/2 tsp ginger
    1/2 tsp cloves
    1/4 tsp baking powder
    1 tsp salt
    1 cups nuts
    
    
    Makes 2 loaves.  Mix all and bake for 1 hour @325.
    
    
    Tammy Ditman

    Well I looked for a zucchini muffin recipe in all of my cookbooks, but
    I couldn't find anything.  However I did find a recipe for yellow
    squash muffins, and since they seem similar, you could probably adapt
    it to using zucchini instead.  If you're feeling adventurous, here's
    the recipe.  If you do try it, let us know how it comes out; I've never
    tried it.
    
    Ingredients:
    
    2 cups cooked zucchini mashed and drained
    2 eggs
    1 cup margarine, melted
    1 cup sugar
    3 cups flour
    1 Tbsp and 2 tsp baking powder
    1 tsp salt
    
    Combine zucchini, eggs, margarine.  Mix dry ingredients together. Add
    zucchini mixture to dry ingredients and stir just until moistened.
    Spoon batter into 18 greased muffin tins.  Bake at 375 for 20 minutes
    NOTE: I've substituted ZUCCHINI for SQUASH.
    
    Regards, Larry
    

Any zuke BREAD recipe will make wonderful muffins...just mix the batter,
but don't mix too much, just until all is moistened, fill the muffin
cups 1/2 to 2/3 full (lined with paper cups or oiled, of course) and
bake at approx. 375 until they are nicely browned and spring back when
touched lightly on top.  You can also use the toothpick test - insert
and pull out toothpick, if it is clean, the muffins are done.  The oil
in the bread recipes I've seen makes the muffins nice and moist.

    In my experience it's not too easy to mash cooked zucchini - it
    smushes and slithers around.  You could easily grate the zucch or
    summer squash, and then cook.  If cooking in a microwave, don't
    add any water.  Much water will come out of the squash.  Then
    the excess water could be drained off, if you wanted, or you
    could scoop up the zucch in a slotted spoon, make the batter,
    and add as much of the water as you needed to make the mix.
    
    --L

 I am writing this for my wife who is not a digital employee.
 She was given some zucchini by a neighbor and using a recipe given to
 her by a inlaw is trying to make Zucchini bread. The following is
 her note.

                      Zucchini Bread

 Mix together:
    3 eggs,lightly beaten
    2 cups sugar
    1 cup oil
    2 cups grated Zucchini
    2 tsp. Vanilla

 Sift together
  3   cups. flour
  1/2 tsp.  baking powder
  1   tsp.  baking soda
  3   Tbsp. cinnamon
  1   tsp.  salt.

 Add dry ingredients to egg/zucchini mixture. Then add:
 3/4 cup. raisins and 3/4 cup. chopped nuts. Pour into loaf (greased)
 pan(it will be full but won't overflow while baking). Bake
 at 325 F. for about 1 & 1/2 hrs. or until toothpick inserted comes out
 clean.

 Now,my problem is- when I bake this I follow the recipe to the letter.
 But when the prescribed 1 1/2 hrs. are up,I find the loaf is still 
 uncooked in the center,yet getting hard and very crusty on the outside.
 I continue to bake it in 5-and-10 minute stints while watching it carefully.
 The 2 ND time I tried this recipe it came out done after nearly 2 hrs.
 moist in the center and hard crusted. It was better than the first batch
,which was dry and completely overbaked. Isn't there a less tricky way
 to make zucchini bread?? Or is there something wrong with my recipe??
 Any suggestions??
                  Thanks
                    Lynne Thompson

Try wringing out the grated zucchini first.  You might just have too much 
moisture in the recipe.  Put the grated zuke in a cloth napkin or towel, fold in
the corners and twist the ball of zucchini until most of the moisture is 
removed.

    I always had the same problem when I made my zucchini bread.  I found 
    two ways to help the situation, as .18 stated always wring out the 
    excess moisture from the zucchini (you will be surprised how much will
    come out).  I also buy the mini-loaf pans (aluminum) and use those for
    the bread, this also seems to help the problem with it baking unevenly.
    The mini loaves are also a great size for freezing, giving, etc.
    
    Hope this helps,
    
    Mary
    

    re: .17
    
    In addition to wringing out the zucchini (which I recommend), she might
    also turn the heat down a bit (25-50~) if it's still too moist in the
    center. That way, it will still cook, but not get too hard on the
    outside.
    
    beth

    re: .17
    
    The recipe that I use is virtually identical except for the addition
    of 1/2 tsp crushed cloves, and 1 tsp ground ginger.  Mine always comes
    out great after 1hr at 325.  Make sure that you put it on the middle 
    rack, and not the highest.  Also, have you checked your oven 
    temperature to make sure that it's accurate ?  You are making 
    two loaves with this recipe also (the quantities make 2 loaves)?
    
    Regards, Larry

    ghost chasing

    reply to 15.12
    
    You do not have to cook zucchini before you use it in bread recipes. 
    Just grate it on a course grater and measure.  There is some water in
    the zucchini so it would be wise to drain it and perhaps reduce liquid
    in recipe by a couple tablespoons.  I've made zucchini bread many times
    and never precooked it.  You can also substitute Persimmons for the
    zucchini.  Believe it or not THEY MAKE DELICIOUS COOKIES AND BREADS. 
    You can substitute Persimmons for pumpkin in pumpkin cookies.  Just
    peel the persimmon cut in pieces (remove any seeds) and puree in your
    blender or food processor.  I make persimmon puree and measure out 1
    cup into a plastic bag and freeze.  That way I have it for cookies
    around Christmas or other Holidays.
    
    Good luck!!
    
    

          Whole Wheat Zucchini Bread

Mix

    Zucchini, grated and unpeeled    1 1/2 cup
    Sugar                            2/3   cup
    Egg                               1
    Oil                               1/2 cup

Mix

     flour, whole wheat              1 1/2 cup
     Cinnamon                        1 tsp
     Salt                            1/2 tsp    
     Baking Soda                     1/2 tsp
     Nutmeg                          1/2 tsp
     Baking powder                   1/4 tsp
     Lemon peel (optional)           1/4 tsp

o Grease loaf pan
o Mix wet and dry ingredents together
o Pour into loaf pan
o Bake at 325 degrees for 60-65 minutes

For Muffins

     Bake at 325 degrees for 30 minutes

	After reading through this note, I couldn't find a zucchini
	bread recipe that satisfied me (most had too many eggs and too
	much oil).  I searched a couple of cookbooks that my sister had,
	and decided to try the recipe in "The Enchanted Brocolli Forest".

	I added the optional nuts and raisins (I think the raisins make
	*the* difference!).

	It's a terrific bread, with one less egg and 1/2 cup less oil
	than most recipes I've seen.

	My husband, who'd never tried zucchini bread, was skeptical.

	He went back for seconds...

	Karen

	

    I substitute apple sauce or prune sauce (baby food) for 1/2 to 3/4 of
    the fat in most cake and quick bread recipes with no complaints.  
    
    You can substitute the fruit sauce for all the fat or oil, but I find
    it makes the finished product just a little too sticky for me.  The
    taste is fine.
    
    mj

    Can you post the recipe?
    
    Diana

    You really don't need a recipe for the bread -- just use your favorite
    and make the change.
    
    mj

       You really don't need a recipe for the bread -- just use your
    favorite
        and make the change.
     
    I don't have a favorite.  She mentioned the one in the Enchanted Broc.
    Forest, so I thought maybe that was particularly good.
    
    'course, squash season is a little past...
    
    D!