Zucchini Nut Bars (Shalene)

Submitted by: Gisselle
Rated: 4 out of 5 by 2 members Yields: 40 servings

"Another recipe to use up those pesky zucchini."
INGREDIENTS:
1 cup honey
1/4 cup butter
3 eggs
1 1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 cup grated zucchini 1 cup chopped walnuts
1 cup dates, pitted and
chopped
1 pinch salt
1/3 cup sifted confectioners'
sugar

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. Melt the butter over low heat. In a large mixing bowl, combine the butter, honey and eggs. Beat well.
3. Stir in the flour, salt and baking powder and mix well. Mix in zucchini, dates and walnuts until well blended.
4. Spread mixture into baking pan and bake for 25 to 30 minutes, until lightly brown. Cut into 1 x 3 inch long pieces, and roll in confectioners' sugar while still warm.

Chocolate Wave Zucchini Bread (Shalene)

Submitted by: Lisa Perry
Rated: 5 out of 5 by 64 members Yields: 12 servings

"For this two-layered, spiced zucchini bread, cocoa and chocolate chips are mixed into half the batter for one of the layers. You could swirl the contrasting batters for a nifty wavy effect."
INGREDIENTS:
1/3 cup shortening
1 1/3 cups white sugar
2 eggs
1 1/2 cups grated zucchini
1/3 cup water
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda 1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/3 cup chopped walnuts
3 tablespoons unsweetened
cocoa powder
1/3 cup mini semi-sweet
chocolate chips

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.
2. In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.
3. Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.
4. Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.

Mom's Zucchini Bread (Shalene)

Submitted by: v monte
Rated: 5 out of 5 by 414 members Prep Time: 20 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 40 Minutes
Yields: 24 servings

"Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks."
INGREDIENTS:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs 1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

DIRECTIONS:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Zucchini Coconut Loaf (Shalene)

Submitted by: Carol
Rated: 5 out of 5 by 15 members Prep Time: 15 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 25 Minutes
Yields: 12 servings

"All the standard ingredients are here, including cinnamon, raisins and nuts. But a scoop of coconut and a whisper of nutmeg impart a rich, delicious aspect to this special loaf."
INGREDIENTS:
1 egg
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder 1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup currants

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
2. In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
3. In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
4. In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
5. Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.