Zucchini Bread Recipes by Keri Stewart

Moist Zucchini Bread

3 c. zucchini, grated
1½ c. oil
7 eggs
3 c. sugar
1½ tsp. salt
1½ tsp. cinnamon
1½ tsp. nutmeg
1½ tsp. baking soda
3 to 3¼ c. flour
3 small boxes coconut cream pie filling (dry mix)

Mix all ingredients together. Pour into pans about ⅔-rds full. Bake at 350° for about 1 hour. Less time needed if using small loaf pans. Check doneness with a toothpick. (Makes 2 big loaves and 4 small loaves or can be made as a cake with cream cheese frosting.)



Orange Zucchini Bread

3 eggs
1 c. oil
1 tsp. vanilla
1½ c. sugar
2 c. zucchini, grated
2 T. orange peel
¼ c. orange juice
3 c. flour
1¼ tsp. baking powder
½ tsp. salt
½ tsp. baking soda
1 c. nuts (optional)

Combine wet ingredients. Add dry ingredients and mix well. Bake at 350° for about 45 minutes or until a toothpick comes out clean.



Chocolate Zucchini Bread

3 c. zucchini, grated
1½ c. oil
7 eggs
3 c. sugar
1½ tsp. salt
1½ tsp. cinnamon
1½ tsp. nutmeg
1½ tsp. baking soda
3 to 3¼ c. flour
3 small boxes chocolate pudding (dry mix)
1-2 c. chocolate chips

Mix all ingredients together. Pour into pans about ⅔-rds full. Bake at 350° for 1 hour. Less time needed if using small loaf pans. Check doneness with a toothpick. (Makes 2 big loaves and 4 small loaves.)