The best delicious Zucchini Bread (crocker) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Zucchini Bread (crocker) recipe today!
Hello my friends, this Zucchini Bread (crocker) recipe will not disappoint, I promise! Made with simple ingredients, our Zucchini Bread (crocker) is amazingly delicious, and addictive, everyone will be asking for more Zucchini Bread (crocker).
What Makes This Zucchini Bread (crocker) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Zucchini Bread (crocker).
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-BREAD-
1 c Salad oil
3 Eggs; slightly beaten
2 c Sugar
2 c Grated raw zucchini
2 ts Vanilla
3 c All-purpose flour
1 ts Baking soda
1/4 ts Baking powder
1 ts Salt
3 ts Cinnamon
1 c Crushed pineapple
1 c Chopped walnuts or pecans
EASY PENUCHE FROSTING
1/2 c Butter or margarine
1 c Brown sugar; packed
1/4 c Milk
2 c Confectioners’ sugar
To make the bread, combine oil, eggs, sugar, zucchini and vanilla in a
large mixing bowl; blend well. Stir in flour, soda, baking powder,
salt and cinnamon. Do not beat. Stir in nuts. Spoon batter into 2
well-greased 8 1/2 x 4 1/2 x 2 5/8″ loaf pans.
Bake at 325 F. for 1 1/2 hours until done.
To make the frosting, melt butter in a saucepan. Stir in brown
sugar. Heat to boiling, stirring constantly. Boil; stir over low heat
for two minutes. Stir in milk; heat to boiling. Remove from heat;
cool to lukewarm.
Gradually stir in confectioners’ sugar. Place pan of frosting in
bowl of ice and water; beat until of spreading consistency. If
frosting becomes too stiff, heat slightly, stirring constantly. Fills
and frosts 2 8″ or 9″ layers or frosts a 13×9″ cake.
Zucchini bread recipe from Ralph Hunter/114 W. Forest
Ave./Hodgenville, KY 42748 on 08/23/93. He said he got the recipe
from Margaret Garmon of Cumberland County, Ky., where Ralph and his
wife Edith lived all of their lives until moving to Hodgenville in
April 1993. Mary L. Harmon, my cleaning lady, said it was the best
zucchini bread she’d ever had. Ralph frosted it with the penuche
frosting. The penuche frosting recipe is from _Betty Crocker’s
Cookbook_. New York: Golden Press, 1969. Twelfth printing, 1972.
Yields
2 Loaves
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