Breads: Betty Floyd's Zucchini Nut Muffins & Helen Well's Zucchini Nut Bread

By JoFClark

Ingredients

• 3 eggs
• 1 cup oil
• 1 T vanilla
• 2 cups shredded unpeeled zucchini
• 1 cup brown sugar (I use 1/2 cup)
• 1 cup sugar (I use 1/2 cup)
• 2 cups flour
• 1 T cinnamon
• 1 1/2 t baking soda
• 1 t salt
• 1/4 t baking powder
• 1 cup chopped pecans
• Helen Well's Zucchini Bread
• 1 cup walnuts
• 4 eggs
• 2 cups sugar
• 1 cup oil
• 3 1/2 cup flour
• 1 1/2 t soda
• 1 1/2 t salt
• 1 t cinnamon
• 3/4 t baking powder
• 2 cups grated zucchini (not peeled)
• 1 cup raisins
• 1 t vanilla

Preparation

Step 1

Combine eggs oil, vanilla and zucchini
Add remaining ingredients and stir
Heat oven to 400 degrees
Grease and flour muffin tins
Bake 18 minutes


Helen Well's Zucchini Bread
Chop nuts into medium pieces
Beat eggs, add sugar and oil
Combine dry ingredients
Add to first mixture alternating with zucchini
Stir in walnuts, raisins and vanilla
Turn into w greased and floured loaf pans (9x5x2 1/2 inch)
Bake on lowest rack at 350 degrees for about 35 minutes or until loaves test done
Let stand 20 minutes
Turn out to cool
If desired, can be glazed with powdered sugar and milk
Freezes well