My Great Aunts Zucchini Bread Food

ZUCCHINI BREAD

Steps:

• Preheat oven to 325°F and set rack in middle position. Generously grease two 8½ x 4½-inch loaf pans with nonstick cooking spray.
• In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.
• In a large bowl, whisk the eggs with the sugar. Add the grated zucchini, melted butter, and vanilla extract; using a wooden spoon or rubber spatula, stir to combine.
• Add the dry ingredients to liquid ingredients and mix until just combined. Add the nuts and currants, then divide the batter evenly into the prepared pans. Bake for 60 to 65 minutes, or until a cake tester comes out clean. Set the pans on a wire rack and let cool for about 10 minutes, then turn the loaves out onto rack to cool completely.
• Note: You can also add chocolate chips to this bread. I typically use between ¾ to 1 cup chocolate chips instead of nuts and currants. Whatever combination you use, just be sure total add-ins (nuts, currants, chips) do not exceed 1½ cups.
• Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

AUNT RITA'S ZUCCHINI BREAD

Steps:

• Mix together 1 cup of oil,2 cups of sugar Add 2 cups of zucchini.
• Add 3 eggs and 3 tsps of vanilla.
• Sift together 2½ cups of flour, 1 teaspoons of salt,
• 2 tsps of baking soda and ¼ tsp of baking powder.
• Add 3 tsps of cinnamon.
• Mix all together - then add the ½ cup of pecans.
• Bake for 1 hour in a preheated 350 degree F oven in 3 - 3½" x 7" x 2" inch pans. Spray all 3 pans with Pam cooking spray. Cool 10 minutes before removing from pans,.

MY GREAT AUNT'S ZUCCHINI BREAD

Steps:

• Preheat the oven 325 F.
• Grease and flour 2 5x9 loaf pans or 4 mini loaf pans.
• Shred the zucchini into thin strips either by hand or a food processor attachment.
• Press the zucchini dry by putting it in a strainer and press down (in the sink or outside) with a few paper towels until the towels don't really absorb much more water. (This is so the zucchini absorb the ingredients rather than make the bread mushy with all their water).
• In a large mixing bowl mix sugar, oil, eggs, vanilla and zucchini.
• Sift (the sifting is important!) flour, baking powder, baking soda, salt and spices (sometimes I add more of the spices if I'm making the loaf for me).
• Add dry mixture to wet zucchini mixture and beat with a fork until well blended.
• Fold in chopped nuts.
• Pour into the loaf pans.
• Bake at 325 F for 1 hour, or 45 min if you're using mini loaf pans.
• Check every 20 minutes for doneness with a toothpick or knife. I like it when its just starts to get crispy on top, but still has a little shine to it.
• Cool 20 minutes in pans on a rack, then remove from pans.

AUNT FREDA'S WHOLE WHEAT ZUCCHINI HONEY BREAD

Steps:

• Grease two small or one large loaf pans and pour in batter.
• Bake at 350 for 1 hour or until brown (check at 45 minutes - mine took 50-55 minutes). Put on rack to cool.
• Enjoy!

ZUCCHINI BREAD (AUNT RUTH'S)

Steps:

• Blend together eggs, sugar, oil, and zucchini.
• Mix together remaining dry ingredients in a separate bowl.
• Add dry ingredients to zucchini mixture.
• Add nuts, vanilla, and (optional) raisins.
• Pour into 2 or 3 greased loaf pans.
• Bake at 350 degrees Fahrenheit for 1 hour.