Zucchini Bread Recipe

We usually plant 1 plant of zucchini every year, because of the abundant amount of fruit that one plant will bear.  I am usually looking for ways that I can use up my zucchini. One of my husbands favorite  way to serve  zucchini is in cake form. The second best way is deep fried, but that's another blog for later.

ingredients:

3 cups shredded zucchini

1 1/2 cup canola oil

5 eggs

1 cup raisins (optional)

3 cups sugar

4 cups all purpose flour

1 teaspoon salt

2 teaspoons cinnamon

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cloves

2 teaspoons vanilla

cream cheese frosting

1 8oz package cream cheese

1/4  cup room temperature butter

1 teaspoon vanilla

4 cups powdered sugar

3 9x5 inch loaf pans or 7 mini loaf pans

preheat oven to 350 degrees. In large bowl place eggs, sugar, oil,vanilla, and  zucchini. Mix together. Set to the side.

In another large bowl, place flour, cinnamon, baking powder, baking soda, cloves, and salt. With a whisk mix thoroughly until all dry ingredients are full Incorporated.

Pour dry ingredients into wet ingredients mix by hand, until well blended.

 

Butter,and flour pans. Place parchment paper on bottom, this will keep bread from sticking to the loaf pans.

Make sure oven has been preheated to 350 degrees, before placing baking pans in oven. Bake for 37 minutes or till  lightly brown. Insert tooth pick in center, when it come out clean bread is done.

To make cream cheese frosting. Whip cream cheese with mixer until soften, add soften butter until well mixed. Add vanilla, and powdered sugar. Spread liberally over the zucchini bread after slicing.