This zucchini bread recipe came from a lady at the church we attended in Alabama. I love it because it is so versatile and the muffins come out of the oven with a perfectly delicious crispy top. I sometimes make pumpkin butter in the fall and use it in this recipe for pumpkin muffins. When I juice carrots I have leftover pulp and will use that to make carrot muffins. Yum!
3 cups flour 1 c. sugar
1tsp. baking soda 3/4 c. firmly packed brown sugar
3/4 tsp. salt 1 c. vegetable oil
1 1/2 tsp. cinnamon 3 eggs, beaten
1/4 tsp. ground cloves 1/4 c. + 2 Tbsp. milk
1/8 tsp. ground ginger 2 tsp. vanilla
1/8 tsp. nutmeg 1 c. chopped walnuts or pecans
2 c. of coarsely shredded zucchini, (or carrots or 1 cup of pumpkin butter).
(I usually use 2 tsp of pumpkin pie spice instead of using the four listed spices.)
Combine flour, baking soda, salt, spices; stir in nuts. In another bowl combine sugars, oil, eggs, milk, vanilla and zucchini; stir well. Add zucchini mixture to flour mixture, stirring just until dry ingredients are moistened. Pour batter into 12 greased and floured (or sugared) 1 cup miniature Bundt pans, (or muffin tins). Bake at 350 for 25 to 35 minutes or until cake tester in the center comes out clean.
Let cool in pans for 5 minutes. Remove from pans and let cool on wire racks.
Zucchini Bread can be baked in two greased and floured (or sugared) loaf pans. Bake at 350 for 1 hour or until done.