Friday, July 22, 2011 | By: Rita Hutcheson-Cobbs

Rita's Razzle Dazzle Zucchini Bread Recipe

Rita's Razzle Dazzle Zucchini Bread Recipe

I took several recipes that I found several years ago and combined them into one of my favorite recipes. There was a lady that lived on Smith Lake that inspired me to come up with something more creative than just your typical zucchini bread recipe, although I do make the average bread when time doesn't allow for me to make this recipe. You will love the flavors this recipe has within it. It really makes your mouth razzle and dazzle as each flavor pops! You can freeze it or eat it immediately! Enjoy because here we go...

1 tablespoon nutmeg
1 tablespoon cinnamon
1 tablespoon real vanilla (no imitation stuff please)
3 eggs
1 cup of butter, melted (don't use margarine, but you can substitute oil)
1 cup honey
1 cup crushed pineapple
1/4 cup orange juice
2 1/2 cups shredded zucchini (you can use frozen zucchini...let it thaw and then chop it up, it will be mushy but that texture is fine)
3 cups of self-rising flour

1. Preheat oven at 350 degrees.
2. Spray 2 loaf pans with cooking spray and set aside.
3. Place all the ingredients except the butter and the flour in the electric mixer and mix well. 
4. Then add the butter to the mixer and mix well. 
5. Finally add the flour a 1/2 cup at a time until well mixed together. 
6. Pour the batter evenly into each pan.
5. Bake for 1 hour or until knife inserted in center comes our clean.
6. Serve warm.

Totally enjoy...I know we will...

Love, Blessings and {{{Hugs}}},


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