Mom's version of Grandma Behr's Zucchini Bread

By SewingDragonfly

Ingredients

• 3 eggs
• 1 cup minus 2 T vegetable oil – 7 ounces
• 1 cup white sugar
• 2 cups zucchini
• 3 cups flour
• 1/4 tsp baking powder
• 2 tsp soda
• 1 tsp salt
• 3 tsp cinnamon
• 2 tsp vanilla
• 1 (16 oz) can crushed pineapple-drained
• 1 cup raisins-optional
• 1 cup coarsely chopped nuts-optional

Preparation

Step 1

Bake in 2 greased loaf pans at 350 degrees for 1 hour.


I have made many variations of this recipe...
Used ½ cup oil and 3 oz pineapple juice

Used ½ cup oil and 3 oz pineapple juice. Used a 20 oz can of pineapple, chopped walnuts and 1 cup chopped dates. Put in three 8” x 4” aluminum pans. Baked for 50 minutes.

Used ½ cup oil and 3 oz pineapple juice. Used dried blueberries and walnuts.

Used fresh blueberries instead of zucchini and ground cardamom instead of cinnamon. Everything else was the same.

My favorite is to follow the recipe as stated and use 1 cup fruitcake fruit instead of the raisins. No nuts.