Zucchini Bread Galore

Doesn’t this picture look great! This is one day’s worth of baking, minus a dozen muffins that were eaten before this photo was taken. Not only that but all of those delectable baked goods came from one squash and one zucchini (similar in size to the two in the picture). I love monster squash and zucchini from my garden!

I used my basic zucchini bread recipe and just added different extras to the mix. Some of the batches have just raisins, some just nuts, some raisins and nuts. All but the dozen muffins went into the freezer so we are ready to go with zucchini bread for the next few months! So much easier to freeze the baked bread than to freeze the shredded zucchini.

Zucchini Bread

3 cups shredded zucchini (about 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts
1/2 cup raisins

Heat oven to 350 degrees. Grease bottoms only of loaf pans. Mix zucchini, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 50-60 minutes (25-30 minutes for mini loaves, 20-25 minutes for muffins) or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves; remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.

Makes 2 loaves

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