I have tried a few zucchini bread recipes, some of which I enjoyed. But I saw Paula Dean on the Food Network and she was preparing zucchini bread. It looked delicious so I had to try it. The recipe was easy to follow and took only an hour to make.

Here is the recipe:

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans

Preheat the oven to 350 degrees. Combine the flour, salt, nutmeg, baking soda, cinnamon and sugar in a large bowl. Then in a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Next mix wet ingredients into dry, add nuts and fold in. Bake in 2 unsprayed standard loaf pans for 1 hour.

I haven't tried to freeze the leftover bread, but it kept well in the refrigerator. It's best served warm, so heat it in the microwave for a few seconds.

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Zucchini comes in abundance during the months of August and September, when farmers will harvest the squash that will be ripe for the picking. Zucchini bread is one of the easiest to prepare and can be frozen. Other variations of the Zucchini are muffins,min muffins & small loaves.

The moment the Zucchini bread has been finished cooking, "it should be cooled", in order for the bread to be properly sliced and lessen wastes. The bread may be enhanced by topping it with cream, cheese, mayonnaise, and butter.

Before you embark on preparing your Zucchini bread, you must take note that shredded zucchini "can be frozen but should be drained first." The bread is best wrapped with a saran wrap and it is best enjoyed when each slice is frozen.

Here is my favorite Zucchini Bread recipe:

"Ingredients

* 3/4 cup vegetable oil
* 1 1/4 cups sugar
* 3 eggs, beaten
* 1 teaspoon baking powder
* 1 3/4 cup grated zucchini (do not salt or drain the zucchini)
* 2 cups flour
* 1 1/4 teaspoons baking soda
* 2 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1/4 teaspoon nutmeg
* 1 teaspoon cinnamon
* 1/4 teaspoon allspice

Zucchini which is not peeled adds more fiber to the diet but the peel may distract from the appearance.

Procedure:

1. Preheat your oven to 350 degrees F.
2. Grease and flour a 9 x 5 loaf pan.
3. Combine the dry ingredients, except for the sugar.
4. Mix the zucchini, oil, sugar, and eggs together, and add to the dry ingredients.
5. Beat three minutes with an electric mixer.
6. Scrape batter into the prepared loaf pan.
7. Bake 1 hour minutes until a knife inserted in the center of the loaf comes out clean.
8. Remove form the pan and cool completely on a wire rack."

I eat Zucchini bread whenever I can get it in the stores, but I have only made it twice and really enjoyed it. I use the small sized zucchini but I think all sizes work well. This is my favorite Zucchini bread recipe

*Zucchini pineapple bread

Ingredients
• 3 cups all-purpose flour
• 4 eggs
• 1 1/2 cups white sugar(granulated)
• 2 teaspoons vanilla extract
• 1 cup vegetable oil
• 8 ounce pineapple (crushed and drained)
• 2 cups zucchini (grated)
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons cinnamon (powdered)
• 3/4 teaspoon nutmeg (powdered)

Preparation:

*In a large bowl, mix the flour, the baking powder, the baking soda, and the salt.

*In another bowl, add the oil, eggs, sugar, vanilla, cinnamon and the nutmeg; mix well.

*Add the zucchini and pineapple into the bowl and mix thoroughly.

*Stir in the flour mixture into the zucchini mixture, mix well and Pour the batter into a well greased and floured 18 x 10 inch bread pan.

*Bake in oven at 350 degrees F (175 degrees C) for about 1 hour.

*Take out of oven and Cool the loaf on a wire rack.

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Love zucchini bread and fritters, they are so good. My bread is the standard recipe and I found it over at mayoclinic.com. (This bread is great for heart patients). However, I toss in some additions that my grandma used and well it just makes this awesome bread even better.

If you are making a 3 loaf batch toss in any of the following additions 1 cup of chocolate chips, a cup of grated carrots, 1 cup of raisins, or a cup of walnuts.

I know the first time I heard of chocolate chips I said what the heck but OMG the taste was good. I encourage you to try it in at least one loaf, but cut the chips down to a 1/3 cup.

Now the zucchini fritters are like corn fritters and cooked the same way. You simply add a bit more flour to your z-bread recipe so it’s thicker and fry as you would any fritter. Dunk these in ranch dressing or eat them plain.

Line a muffin tin, fill half way with the batter and you have an on the go snack. Yummy

Ingredients
2 1/2 cups sugar
3 eggs
3 cups flour
3 teaspoons vanilla
1 cup oil
2 cups zucchini, grated
1/4 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 cup nuts (optional)
3 teaspoons cinnamon
Directions
Preheat oven to 350 F degrees.
Combine all ingredients.
Pour into two greased loaf pans.
Bake for one hour.

simple and tasty. the moist is great :)

i took the recipe from : http://www.allzucchinirecipes.info/Zucchini_Breads.html