A Reader's Request

Well, I have my first reader's request. Kristy wants the recipe for the zucchini bread I used to make the Pumpkin Butter Cream Trifle at Thanksgiving, and considering that it was her bowl that I used to make the darn thing, I better give it to her :) I am also including a recipe for pumpkin bread- both recipes are adapted from ones found in Pfaltzgraff Collector's Cookbook. This is one of my very first cookbooks and it is frightening to think how many years I have had it. Both of these breads freeze very well, so I will usually make two batches.

Zucchini Bread

3 large eggs, beaten
1 3/4 cups sugar
1 cup canola oil (can sub 1/2 applesauce for lower fat, still very good)
1 tbs. vanilla extract
3 cups all-purpose lour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 cups finely grated zucchini, packed and heaping

Optional ingredients: the more of these you add the more desert like this becomes
1 cup crushed pineapple, drained
1 cup chopped walnuts
1 cup raisins

Combine eggs, sugar, oil and vanilla; blend well. Mix in dry ingredients, Stir in zucchini and any optional ingredients. Pour batter into 2 greased and floured loaf pans and bake at 350 for 1 hour, or until a knife comes out clean. Alternately, pour into 6 mini loaf pans and bake for approximately 40 minutes. Cool in pan a few minutes, then turn out onto cooling rack until completely cool to the touch.

Pumpkin Bread

2 cups sugar
1 cup canola oil (again, you can sub 1/2 applesauce)
4 eggs
2 cups fresh pumpkin puree
3 & 1/2 cups all-purpose flour
2 tsp. Baking soda
1 tsp. salt
2 tsp. cinnamon
Optional ingredients:
1 cup chopped dates
1 cup chopped walnuts

Combine sugar, oil, applesauce if using, and pumpkin, mix until smooth. Add dry ingredients and mix completely. Stir in dates and nuts if using. Pour into 2 greased and floured loaf pans (or mini loaf pans). Bake at 350 degrees for 60 to 80 minutes. Turn out of the pans and cool completely.