ZUCCHINI BREAD IN CAKE PAN RECIPES

Steps:

• Select a large zucchini , peel , cut in half length wise and seed. Grate up the whole zucchini.
• Cream together all the wet ingredients above in a large bowl.
• sift all dry ingredients above and combine with the creamed mixture until smooth.
• Pour into 2 bread loaf pans that have been greased and dusted with flour ( I use Pam bakers spray with the flour in it )
• Note : I also like to cook these in small individual aluminum bread pans , just adjust baking time. You can also pour this into a 13x9 pan for a cake.
• Bake at 325° for 1 hr. or until a tooth pick inserted in the center comes out clean.
• Leave in the pans for 15 minutes and then turn out onto a wire rack to cool.
• Note : Bread can be wrapped in aluminum foil after they are cooled and froze , when taking out to use re-bake until heated through and its just like fresh bread or cake again.
• Measure the remaining zucchini into 3 cup portions and place in ziploc freezer bags and freeze for future use. Note : when you thaw zucchini it will have some liquid , just drain it off before using in the recipe.

Steps:

• Butter the pan(s). (Optional: then coat the insides with granulated sugar -- after greasing, pour some sugar into the pan, distribute evenly, pour out excess.)
• Pre-heat oven to 350 F (175 C).
• In a bowl, stir together flour, baking powder, baking soda, cinnamon, and salt.
• In bowl large enough to hold all of the ingredients, beat eggs and sugar with a spoon until smooth (about a minute).
• In the jar of a blender, combine oil, grated zucchini and vanilla extract. Blend until mixture is smooth (this might take a few seconds of blending, then mixing with a spoon to redistribute, then a few more seconds of blending). Add to the eggs/sugar mixture.
• Add the dry ingredients to the wet ingredients. Stir well.
• Fold in the nuts.
• Pour into prepared pans.
• The baking time depends on the pans you selected. For a full small-sized loaf pan or a partially filled regular-sized loaf pan, baking time is 45-40 minutes. For a full regular-sized loaf pan, baking time is 50-55 minutes.  Rotate half-way through.  Check the loaves near the end for doneness with a cake tester (every oven is different!) -- the tester should come out clean when the loaf is ready.