Here’s member, Sheila Ashcroft’s favorite Zucchini bread recipe:
4 Cups Flour
3 Cups Sugar
2 teaspoons baking powder
1 ½ teaspoon salt
1 teaspoon baking soda
4 large eggs
1 ½ Cup canola oil
1 teaspoon each coconut, run and vanilla extract
3 Cups shredded zucchini (optional to peel or not)
1 Cup crushed pineapple, drained
½ Cup chopped walnuts
(Fran’s addition optional12-14 Maraschino cherries sliced in half)
- Line bottom of 3 greased and floured 8×4 inch loaf pans or 5 mini loaf pans with waxed paper and grease paper. Set aside. (Baling spray works well instead of waxed paper)
- In a large bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, wish the eggs, oil and extracts. Stir into fry ingredients just until moistened. Fold in zucchini, pineapple, and walnuts. (If using cherries add now)
- Transfer to pans and bake 350 degrees for 45-55 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan.
- Freezes well.