Here are my 3 absolute favorites-I know others have posted rave reviews about at least 2 of them.....I've tried them all and love them all equally.....
BLUEBERRY ZUCCHINI BREAD
3 eggs, lightly beaten
1 c. vegetable oil
3 tsp. vanilla extract
2 c. sugar
2 c. shredded zucchini (I took Tiger's advice and cut the zucchini down the center and scooped the seeds out-I still had PLENTY to shred and it seemed to cut down on some of the water you get when shredding it)
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 Tbsp. cinnamon
1 pint fresh blueberries (I used 2 c. frozen wild blueberries, didn't thaw them, just tossed them in a little flour before folding them in-they worked fine)
Preheat oven to 350 degrees. Lightly grease 4 mini loaf pans or two 8x4x2" loaf pans.
In a large bowl, beat together the eggs, oil, vanilla and sugar. Fold in the zucchini. Stir in flour, salt, baking powder, baking soda and cinnamon. Gently fold in the blueberries. Transfer to prepared pans. Bake @ 350 degrees 50 minutes for the mini loaves and about 65-75 minutes for the full-size loaves, or until a toothpick inserted in the center comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
*This also makes great muffins-I use my jumbo muffin pan and get around 12 or so. They take between 35-45 minutes @ 350 degrees to bake-and they freeze great too!
This has been posted before by others-it's a favorite of a lot of people-me too!!!!!!!!!
EXTRA-SPECIAL ZUCCHINI BREAD
Makes (2) 9x5" loaves or (7) 5 3/4x3x2" foil loaf pans
3 eggs
2 c. sugar
1 c. vegetable oil
1 tsp. vanilla extract
1 (8 oz.) pkg. cream cheese, softened
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg
2 c. chopped walnuts or pecans
2 c. shredded zucchini
Heat oven to 350 degrees. Grease and flour two 9x5" loaf pans or seven 5 3/4x3x2" foil loaf pans.
In a large bowl, beat eggs, sugar, oil and vanilla until smooth, about 3 minutes. Beat in the cream cheese.
In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon and nutmeg. On low speed, gradually beat into egg mixture.
Fold in nuts and zucchini. Evenly divide between the 2 prepared pans or the 7 smaller ones. Bake @ 350 degrees for 60 minutes (for the large size) or 35 minutes (for the small loaves) or until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool in pans for 10 minutes on a wire rack. Turn out of pans and allow to cool completely. Freezes well.
Another favorite of others (and me!) on the board......
LEMONY ZUCCHINI BREAD
4 c. all-purpose flour
1 1/2 c. sugar
1 (3.4 oz.) pkg. instant lemon pudding mix
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
4 eggs
1 1/4 c. milk
1 c. vegetable oil
3 Tbsp. lemon juice
1 tsp. lemon extract
2 c. seeded, unpeeled shredded zucchini
1/4 c. poppy seeds
2 tsp. grated lemon peel
In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, whisk the eggs, milk, oil, lemon juice and lemon extract. Stir into dry ingredients just until moistened. Fold in the zucchini, poppy seeds and lemon peel. Pour into two greased 9x5x3" loaf pans. Bake @ 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves.