Zucchini Recipes from Becky

My friend Becky shared these two Zucchini recipes with me on Facebook

Zucchini Bread
2 c. sugar

2 c. grated zucchini
1 c. oil

3 c. flour
3 eggs 

1tsp. salt
1 Tbsp. vanilla 

1 tsp. baking soda
1 tsp. cinnamon 

1/2 tsp. ground cloves
1 tsp. ground allspice 

1/4 tsp. baking powder

Preheat oven to 325.
Beat sugar, oil, eggs, vanilla and spices.
Stir in zucchini with wooden spoon.
Gradually add other ingredients.
Pour into 2 greased and floured loaf pans.
Bake at 325 for one hour, but test at 45 minutes.
Cool in pans 5 minutes, remove from pans.

Chocolate Sour Cream Zucchini Cake
1/2 c. margarine, softened 

2 1/2 c. flour
1/2 c. oil 

1/4 c. cocoa
1 3/4 c. sugar 

1 tsp. baking soda
2 eggs 

1 1/2 tsp. cinnamon
1 tsp. vanilla 

1/2 tsp. ground cloves
1/2 c. sour cream 

2 c. zucchini, grated
1/2 bag chocolate chips

9"x13" cake: Bake at 325 for 40-45 minutes
cupcakes: Bake at 335 for 20-25 minutes (Yields approx. 2 dozen)

My Favorite Zucchini Bread

3 Eggs
1C veg. oil
2 C packed Brown Sugar
3 tsp. vanilla
3 C grated zucchini
1 Tbsp. molasses
4 C unsifted flour
1 tsp. salt
1 tsp. baking soda
¼ tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger

Preheat oven to 350° F. Beat eggs, add oil and brown sugar, beat well. Add vanilla, grated zucchini and molasses. Beat well. Mix dry ingredients, then add to wet mixture. Beat well. Bake in greased loaf pans for about 1 hour. Cool slightly then remove from pans.

♥This recipe is also very yummy for Pumpkin bread. Just leave out the zucchini and add 1 can of pumpkin and 1/3 C. water

♥The recipe can also have chocolate chips added and be made into muffins. Pour into muffin tins and bake about 15-20 minutes.

Enjoy!