Zucchini bread (crocker)

Yield: 2 Loaves

Measure Ingredient
1 cup Salad oil
3 Eggs; slightly beaten
2 cups Sugar
2 cups Grated raw zucchini
2 teaspoons Vanilla
3 cups All-purpose flour
1 teaspoon Baking soda
¼ teaspoon Baking powder
1 teaspoon Salt
3 teaspoons Cinnamon
1 cup Crushed pineapple
1 cup Chopped walnuts or pecans
½ cup Butter or margarine
1 cup Brown sugar; packed
¼ cup Milk
2 cups Confectioners' sugar

BREAD

EASY PENUCHE FROSTING

To make the bread, combine oil, eggs, sugar, zucchini and vanilla in a large mixing bowl; blend well. Stir in flour, soda, baking powder, salt and cinnamon. Do not beat. Stir in nuts. Spoon batter into 2 well-greased 8½ x 4 ½ x 2 ⅝" loaf pans.

Bake at 325 F. for 1 ½ hours until done.

To make the frosting, melt butter in a saucepan. Stir in brown sugar. Heat to boiling, stirring constantly. Boil; stir over low heat for two minutes. Stir in milk; heat to boiling. Remove from heat; cool to lukewarm.

Gradually stir in confectioners' sugar. Place pan of frosting in bowl of ice and water; beat until of spreading consistency. If frosting becomes too stiff, heat slightly, stirring constantly. Fills and frosts 2 8" or 9" layers or frosts a 13x9" cake.

Zucchini bread recipe from Ralph Hunter/114 W. Forest Ave./Hodgenville, KY 42748 on 08/23/93. He said he got the recipe from Margaret Garmon of Cumberland County, Ky., where Ralph and his wife Edith lived all of their lives until moving to Hodgenville in April 1993. Mary L. Harmon, my cleaning lady, said it was the best zucchini bread she'd ever had. Ralph frosted it with the penuche frosting. The penuche frosting recipe is from _Betty Crocker's Cookbook_. New York: Golden Press, 1969. Twelfth printing, 1972.

Posted by Cathy Harned.

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