I lost my DH's prizewinning zucchini recipe, in one of my many recipe files so came here. I tried Khandi's recipe with the pineapple, raisins and nuts and it came out moist and delicious. I cut the sugar down by at least a quarter cup, added extra raisins and walnuts (which I'm trying to use up). My bread also stuck to the bottom of the pan even though I oiled it well, didn't flour it. I don't recall that happening with the lost recipe so thought I would add my experience for anyone who hasn't tried the recipe yet. Next time, I'll use flour, parchment, waxed paper or something to make removing easier. My zucchini are few (but organic) but one did grow pretty large and it was the perfect size to make this bread. I used crushed pineapple, very well drained. Next time I'll chop the wedges down but I was in a hurry. Thank you everyone for posting these recipes which I've printed out.

I found this online. Does it look right? Zucchini Bread In a culinary context, zucchini are treated as vegetables, which means they are usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the female zucchini flower. Zucchini, like all summer squash, have their ancestry in the Americas. While most summer squash, including the closely related cocozelle, and marrow, were introduced to Europe during the time of European colonization of the Americas, the zucchini is European in origin, the result of spontaneously occurring mutations. In all probability, this occurred in the very late 19th century, probably near Milan; early varieties usually included the names of nearby cities in their name. The alternate name "courgette" comes from the French name of the fruit. The first records of zucchini in the United States date to the early 1920s. It was almost certainly brought over by Italian immigrants, and probably first emerged in the United States in California. One of the most popular ways to prepare zucchini is grated and incorporated into a bread, not unlike banana bread. In this version, draining and squeezing the zucchini makes it less moist than most, and it is less sweet. Eat it with or without butter. The green flecks call to mind its zucchini origins. 1 pound zucchini (approximately 2 cups) Salt (to help draw water from the zucchini) 2¾ cups flour 1½ teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon ¼ teaspoon freshly ground nutmeg 3 eggs 1 cup sugar ½ cup vegetable or canola oil ¼ cup unsweetened applesauce (optional) Zest of one lemon 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract 1 cup chopped walnuts or pecans (optional) Wash, trim, and coarsely grate the zucchini. Lightly salt the zucchini and let it sit in a colander for 30 minutes to an hour. Squeeze the zucchini dry. You should have about 2 cups of zucchini. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and ½ teaspoon salt. Beat the eggs, sugar, oil and/or applesauce (optional). Mix in the lemon rind, lemon juice, and vanilla. Add the dry ingredients and beat until just combined. Over beating will toughen the bread. Stir in the zucchini. Add the nuts, if you wish. Pour the batter into a greased and floured 9x5-inch loaf pan, and bake in a preheated 350° oven for 50-60 minutes. To test for doneness insert a toothpick, knife or skewer into the center of the zucchini bread. If it pulls away clean, then the zucchini bread is done. Cool the zucchini bread in loaf pan for 15 minutes then remove to a wire rack to finish cooling or serve. The zucchini bread may be frozen for up to 3 months or double wrapped and stored at room temperature for several days. recipe by: The Victory Garden Cookbook yields: One 9x5-inch loaf. prep time: 25 min , active and 30 minutes, inactive total time: 0 About 1 hour 30 minutes plus cooling notes: To make a lower fat version of this recipe use 1/4 cup unsweetened applesauce and 1/4 cup vegetable or canola oil.

This is my go to zuke bread recipe. It never fails. I copied it out of a cookbook in 1988 after planting 9 zuke plants in my first garden. I modified it slightly to my taste, but the basic recipe never lets me down. It works well baked in small coffee cans too. Citrusy Zucchini Bread 3 eggs 3/4 cup vegetable oil 1 1/2 cups sugar 1/2 tsp lemon or orange extract 1 tsp lemon or orange zest 1/2 tsp vanilla 2 cups grated or shredded zucchini, drained a bit if very wet 2 1/2 cups un-sifted flour 1/2 cup wheat germ (optional, but better with it) 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp ginger 1 tsp baking soda 2 tsp baking powder 1/2 cups chopped walnuts (or nuts of your choice, or none at all) Beat together eggs, oil and sugar; beat in extracts, zest and zucchini. Mix dry ingredients in a separate bowl; stir into wet ingredients and add nuts. Turn into two small, buttered loaf pans and bake at 350 degrees for 1 hour. Cool in pans until loaves can be removed easily, then finish cooling on wire rack. These loaves freeze well.

Thanks all. Interestingly, I fibbed a little, these weren't even zucchini, they are a Mexican squash called tatumi which is really yummy and I have really good luck with healthwise, but sometimes they do hide and get too big so this was a good way to use them up. I'd share the recipe but honestly I kind of winged it. I started with the below but added some ground flax seed and used a little more whole wheat flour than this called for and less regular flour. Kind of using up what I had on hand. Tripled the recipe. Seemed to work fine. Put walnut in one loaf dark chocolate chips in another and both in the 3rd.. Added some nutmeg as well as the cinnamon. Used about 4 cups of squash for the three loaves, have no idea how that compares to the recipe but it seemed to work. A total of 3 bananas. Not too sweet, like it that way myself. 2 eggs 1/4 cup honey 1 cup mashed banana 1/2 cup brown sugar 1 tsp vanilla extract or vanilla bean paste 1 cup whole wheat pastry flour 3/4 cup all-purpose flour 1 tsp salt 1 tsp baking powder 1/2 tsp baking soda 1 tsp ground cinnamon 1 medium zucchini, grated 1 cup chocolate chips, raisins, dried fruit, nuts, or a mixture of any of these. As for the backsplash don't have a good picture yet but the current contender is a gray 2x12" Ann Sacks glass tile, you can see it on the countertop in this picture.