My zucchini bread turns out moist, but it calls for a cup of pineapple. I use crushed pineapple, not chunks. I do not put nuts in mine, only because I don't like nuts in my quick breads and sometimes I add vanilla chips or coconut. I think the coconut makes it "drier", though. If I don't have enough zucchini, I make it up with grated carrots.

ZUCCHINI BREAD

3 eggs
1 cup vegetable oil
2 cups sugar
2 tsp. vanilla
2 cups coarsely shredded zucchini
1 cup well drained crushed pineapple
3 cups flour, unsifted
2 tsp. soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp., ground cinnamon
3/4 tsp. nutmeg
1 cup chopped walnuts (optional)
1 cup raisins or currants, vanilla chips or coconut (optional)

Beat eggs, oil, sugar, vanilla until thick and foamy. With a spoon stir in zucchini and pineapple. Combine flour, soda, salt, baking powder, cinnamon, nutmeg, nuts and raisins, currants, coconut or chips. Stir gently into zucchini mixture just until well blended. Divide batter between 2 greased and floured 9x5 bread pans.

Bake at 350F for one hour or until toothpick inserted in middle of loaf comes out clean.

Annie

My recipe is almost identical to Annie's. I usually add golden raisins and pecans.

Here's another recipe using zucchini Ilene posted several years ago. This is really good.

_______________________

Spiced Chocolate Zucchini Cake

2 1/2 cups unsifted all purpose flour
1/2 cup unsweetened cocoa
2 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup butter or margarine softened
2 cups sugar
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3 eggs
2 cups grated unpelled zucchini (about 1/2 pound)
2 teaspoons vanilla extract
1/2 cup milk

1. Preheat oven to 350. Grease and lightly flour two 9-inch round cake
pans;set aside.
2.Mix flour cocoa, baking powder, baking soda, and salt; set aside. In a
large bowl using electric mixer, cream butter, sugar, cinnamon, and nutmeg
until light and fluffy. Add eggs;mix well.
3 stir in zucchini and vanilla extract; mix well. Alternately all dry
ingredients with milk, begining and ending with flour using one third of the
milk at a time. Beat until well blended after each addition.
4. Pour batter into prepared pans. Bake until a cake taster inserted into
the center comes out clean. About 30 min. let
stand 5 min. Turn onto wire racks to cool; Fill and fost top with cinnamon
cream cheese frosting. Makes 8 to 10 servings.

Cinnamon Cream Cheese Frosting
1 package (3 oz.) cream cheese softened
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
4 cups powder sugar
1 teaspoon vanilla extract
1 1/2 to 2 tablespoon milk are water

In a med. bowl beat the cream cheese butter and cinnamon until well blended.
Add the powder sugar vanilla extract and the milk and beat until creamy then
spread on cake.

I sometimes put it in a one single cake pan and it works good that way
too.

Dee, I have not made this in a while but I know it turns out moist! I like to wrap it tightly with plastic wrap while it is still warm to insure moistness.

Zucchini Bread

Mix together:
2 cups sugar
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon soda
2 teaspoons cinnamon
Add:
3 eggs; beaten
2 sticks butter; melted
2 cups zucchini (remove seeds); grated
2/4 cup chopped nuts (optional)
2 teaspoons vanilla

Mix well and pour into 2 greased and floured loaf pans or 2 (1pound) coffee cans sprayed with Pam. Bake at 325° for 45 to 55 minutes or until toothpick inserted in center comes out clean.

Marilyn

Marilyn, I think I am going to try your recipe today, after I get this dirty house back in order, so it may be tomorrow, LOL!

I do want to try the chocolate recipe as well. I have never heard of that and I love chocolate, but DH wants the other recipe first!

Thanks ladies. I have printed out all your recipes to add to my cookbook.

Dee

My mom's recipe is just about the same as Marilyn's except hers calls for 1 cup vegetable oil (I use peanut oil) instead of melted butter, and 2 1/2 cups of shredded zucchini. It's extremely moist!

It's funny you would mention that, as I am going to change the butter to vegetable oil.

Marilyn, I made your recipe Sunday evening. I didn't see any nutmeg mentioned and I wondered if it was supposed to be after cinnamon, so I just added 1 teas. I also changed the butter to 1 cup vegetable oil (mostly because I never had any real butter and I tend to burn everything with lots of butter). It's very good and it made two loaf pans just like you said.

Next week I am going to make some more. DH wants it to be like a spice raisin cake with icing, so I'll be adding a lot of raisins.

Thanks for sharing everyone! The chocolate one is still on my agenda!

Dee

I made the chocolate cake recipe today- made 3 dozen cupcakes (not filled too full). I am going to freeze them for the kids lunches. I did not try the frosting.

This is my favorite Zuchini recipe sop far!

Thank you!

Elaine

Here is a link that might be useful: Welcome to my personal webpage

This recipe is light and cake-like. The sour cream makes it come out nice and moist. Enjoy!

Christine's Zucchini Bread
Ingredients
2 eggs, lightly beaten
1/4 cup sour cream
1 1/4 cups sugar
*1 cup vegetable oil
2 cups zucchini, grated
2 1/2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon
1 cup chopped walnuts or pecans (optional)

*For a lower-fat version, you can substitute applesauce for 1/2 of the oil.

Preparation
Mix first six ingredients together. Sift dry ingredients together in another bowl. Combine with zucchini mixture and mix well. Add nuts. Mix. Pour into two greased loaf pans. Bake at 350oF for 1 hour. Turn out onto wire racks to cool.
Makes 2 loaves

Here is a link that might be useful: Our Community Garden Website