April 25 - National Zucchini Bread Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Skinny Zucchini Bread
Categories: Breads, Squash, Nuts, Fruits
Yield: 2 loaves

2 1/2 c Shredded zucchini
1 c Unsweetened applesauce
1/2 c Oil
3/4 c Egg product
+=OR=+
3 lg Eggs
2 ts Vanilla
1 1/2 c Sugar
1 1/2 c A-P flou
1 1/2 c Whole wheat flour
3 ts Ground cinnamon
1 ts Baking soda
1 ts salt
1/4 ts Baking powder
1/2 c Chopped walnuts or pecans

Set oven @ 350┬║F/175┬║C.

Spray bottoms only of 2 (8" x 4") loaf pans with
cooking spray.

In large bowl, mix zucchini, applesauce, oil, eggs,
vanilla and sugar until well blended. Stir in all
remaining ingredients except walnuts until well blended.

Stir in walnuts. Spoon batter evenly into pans.

Bake 50 to 60 minutes or until toothpick inserted in
center comes out clean. Cool 10 minutes. Loosen sides
of loaves from pans; remove from pans to cooling racks.

Cool completely, about 1 hour.

RECIPE FROM: https://www.bettycrocker.com

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Zucchini Bread w/Pineapple
Categories: Breads, Fruits, Squash, Nuts
Yield: 2 Loaves

3 c A-P flour
1 ts Baking soda
1 ts Salt
1 ts Baking powder
2 ts Cinnamon
3/4 ts Nutmeg
3 lg Eggs
1 3/4 c Sugar
1 c Olive oil
2 ts Vanilla
2 c (to 3 c) coarse grated
- zucchini
8 oz Can crushed pineapple;
- drained
1 c Chopped walnuts
1 c Golden raisins

Drain zucchini of excess moisture:

Put the shredded zucchini in a colander or sieve placed
over a bowl to drain any excess moisture.

PREPARE THE OVEN AND PANS: Set oven @ 350A°F/175A°C.

Prepare 2 buttered 5" X 9" loaf pans.

WHISK TOGETHER DRY INGREDIENTS: In a medium sized bowl,
vigorously whisk together the flour, baking soda, baking
powder, salt, cinnamon, and nutmeg.

MIX WET INGREDIENTS AND SUGAR: In a mixer, beat eggs on
medium speed for one minute.

Add the sugar and beat for one more minute.

Add the oil and vanilla; continue beating mixture until
thick and foamy.

Stir in grated zucchini and pineapple:

Remove the bowl from the mixer and with a spoon, stir in
the zucchini and pineapple.

COMBINE DRY INGREDIENTS WITH WET: A third at a time, add
dry ingredients into wet and gently stir (by hand) after
each addition. Add the walnuts and raisins, blend gently

BAKE: Divide the batter equally between the two loaf
pans. Bake for 55 minutes or until a wooden pick
inserted in to the center comes out clean.

Cool in pans for 10 minutes. Turn out onto wire racks to
cool thoroughly.

By Elise Bauer

RECIPE FROM: https://www.simplyrecipes.com

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)