Zucchini Bread With All sorts of options

For 35 years we have been making Zucchini  breads and muffins. The recipe has changed many times and gives a flavorful bread that can be used for breakfast, lunch or a dinner dessert; why even a late nite snack will do. They can be frozen and defrosted at room temperature or in the microwave, served with butter.  Make them as muffins, cupcakes, even a cake .  The options are endless.  If you dont want one of the add-ins, leave it out.  Flavors change as the recipe changes.  I hope you enjoy these.  Many people have over the years!  The hardest part is waiting for them to cool so you can eat them.


2 cups flour
2 tsp baking soda
1 tsp salt
1/4 tsp baking powder
3 tsp cinnamin
3 eggs
3/4 cups oil
1 1/2 cups sugar
2 cups grated zucchini
2 tsp vanilla
1 cup raisins  or any dried fruit
1 cup crushed pineapple drained


1 cup chopped walnuts
1 cup (pint) blueberries

Preheat oven to 350 – spray muffin papers ( or loaf pan)
with Pam Baking Spray

Fill papers about 2/3 – bake 25 – 30 min. Check for
doneness with toothpick.

Let cool.
Muffins freeze well


Posted on July 8, 2014, in Uncategorized. Bookmark the permalink. 1 Comment.

  1. These were baked in the the mini loaf pans bought at the grocery store (5/$1.00) They can be used multiple times if you spray the aluminum pans with a baking spray.

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