I lost my DH's prizewinning zucchini recipe, in one of my many recipe files so came here. I tried Khandi's recipe with the pineapple, raisins and nuts and it came out moist and delicious. I cut the sugar down by at least a quarter cup, added extra raisins and walnuts (which I'm trying to use up). My bread also stuck to the bottom of the pan even though I oiled it well, didn't flour it. I don't recall that happening with the lost recipe so thought I would add my experience for anyone who hasn't tried the recipe yet. Next time, I'll use flour, parchment, waxed paper or something to make removing easier. My zucchini are few (but organic) but one did grow pretty large and it was the perfect size to make this bread. I used crushed pineapple, very well drained. Next time I'll chop the wedges down but I was in a hurry. Thank you everyone for posting these recipes which I've printed out.

This is my go to zuke bread recipe. It never fails. I copied it out of a cookbook in 1988 after planting 9 zuke plants in my first garden. I modified it slightly to my taste, but the basic recipe never lets me down. It works well baked in small coffee cans too. Citrusy Zucchini Bread 3 eggs 3/4 cup vegetable oil 1 1/2 cups sugar 1/2 tsp lemon or orange extract 1 tsp lemon or orange zest 1/2 tsp vanilla 2 cups grated or shredded zucchini, drained a bit if very wet 2 1/2 cups un-sifted flour 1/2 cup wheat germ (optional, but better with it) 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp ginger 1 tsp baking soda 2 tsp baking powder 1/2 cups chopped walnuts (or nuts of your choice, or none at all) Beat together eggs, oil and sugar; beat in extracts, zest and zucchini. Mix dry ingredients in a separate bowl; stir into wet ingredients and add nuts. Turn into two small, buttered loaf pans and bake at 350 degrees for 1 hour. Cool in pans until loaves can be removed easily, then finish cooling on wire rack. These loaves freeze well.

Lars, when I have zucchini that "hides" and I don't find it until it's too big to make a nice vegetable dish, then I make zucchini candy, zucchini pickles or relish or zucchini bread or muffins. I only have zucchini that big, though, for about a month or two in the summer, the rest of the time it's just too expensive to buy enough zucchini to make bread! This recipe takes 4 cups grated, and makes two loaves. Seagrass, I knew I'd like the addition of mocha, as well as the almond extract in this recipe, but I didn't read the recipe carefully, melted the butter and just stirred everything together in the bowl. It worked for me, sometimes I just get lucky! You can use a mixer, with that shoulder. I do hope you are feeling better... Mocha Zucchini Bread 4 cups grated zucchini (from about a pound and a half of zucchini) 2 1/2 cups all purpose flour 1/2 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed) 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1 1/2 cups granulated white sugar 2 eggs 3/4 cup unsalted butter (12 Tbsp or 1 1/2 sticks), melted 1/2 teaspoon instant coffee granules 1/2 teaspoon almond extract 1 Drain excess moisture from grated zucchini: Place the freshly grated zucchini in a sieve over a bowl to catch any excess moisture as it drains, while you work on prepping the other ingredients and preparing the recipe. 2 Preheat oven, prepare loaf pans: Preheat oven to 350°F, with a rack in the middle. Grease two 9x5-inch loaf pans with baking spray or butter. 3 Whisk together flour, cocoa, baking soda, salt, cinnamon: Vigorously whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl. Whisk until there are no more clumps and the ingredients are well combined. 4 Beat sugar and eggs, add melted butter, instant coffee granules, almond extract: In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or by hand with a wooden spoon. (I'm lazy and use a mixer but it's easy enough to do by hand.)Add the melted butter, instant coffee granules, and almond extract and beat until smooth. 5 Stir zucchini into sugar egg mixture, add flour mixture: Mix the shredded zucchini into the sugar egg mixture. Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition. 6 Divide batter into pans and bake: Work quickly, and divide the batter between the two prepared loaf pans. (Work quickly because once the dry ingredients have mixed with the wet ingredients, the leavening has begun.) Place into the oven. Bake for 50 minutes at 350°F, or until a skewer inserted into the center comes out clean and easily. 7 Cool: Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack. Note that if you try to slice the chocolate zucchini bread before it has completely cooled, it will be rather crumbly. It's also easiest to slice with a bread knife. Martha, my next loaf is orange chocolate chip zucchini bread! Annie

HI Martha - You had posted this recipe on another thread which I have printed off. I wondered about substituting maple syrup for the maple flavouring but the header for the recipe says not to do that. Today we had the September birthdays celebration at work and we had a chocolate cake as well as the carrot cake from Green Street Restaurant here in Pasadena, California. Green Street does not give out its recipes, so I don’t have the carrot cake recipe to post, but I do have a recipe for their zucchini bread which is by far the best quick bread you will ever eat. You must put the exact ingredients in, and don’t substitute maple syrup for maple flavoring. I don’t know that this is precisely the Green Street recipe, but it’s so close, I doubt you would be able to tell the difference. So here it is! But I would be interested in knowing if anyone has done that. I always have real maple syrup around but never maple flavouring. I will buy some though for this recipe.