We don't do zucchini bread here, it is the only type of bread that Mrs Magslinger can't get the hang of. She can make any type of bread you want, yeast or quick, but don't ask her to do zucchini bread, she has quit trying.
If there is any way to pursuade your your Mrs. to try zucchini bread just one more time, this recipe never fails:
This zucchini bread recipe makes two loaves.
INGREDIENTS:
3 eggs (at room temperature)
2 cups granulated sugar
1 cup vegetable oil
2 cups grated zucchini (2nd smallest side on box grater)
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
¾ to 1 cup chopped walnuts
1 to 2 cups raisins and/or other dried fruits
PREPARATION:
Generously grease and flour two loaf pans (even dark no-stick)
Beat eggs until light and foamy; add sugar and mix. Add vegetable oil and vanilla and mix until blended thoroughly.
Mix together flour, salt, baking soda, baking powder, and spices in a separate bowl. Add these dry ingredients to the first mixture, stirring to blend well.
Stir in zucchini, nuts and dried fruits.
Pour batter into pans and bake at 325° for 60 minutes, or until a toothpick inserted near center of the loaf comes out clean. Cool in pans for at least an hour for easy removal.