Breads and Muffins

From Mom and Grandma Judy

Grandma Judy's Spicy Pineapple Zucchini Bread - 2 Loaves

  • 3 eggs

  • 1 cup cooking oil

  • 2 cups sugar

  • 2 tsp vanilla

  • 2 cups zucchini, coarsely shredded

  • 1 cup currants or raisins (optional)

  • 1 cup walnuts, finely chopped

  • 1 tsp salt

  • 1 1/2 tsp cinnamon

  • 1/2 tsp nutmeg

  • 3 cups flour

  • 2 tsp baking soda

  • 1/2 tsp baking powder

  • 8 1/4 ounce can crushed pineapple, drained

350 F

With electric mixer, beat eggs, oil, sugar, and vanilla together until thick and foamy.

Stir in zucchini.

Mix in remaining ingredients and blend well.

Bake in 2 greased loaf pans at 350 F for one hour.

Grandma Judy's Zucchini Bread - 2 Loaves

  • 3 eggs

  • 1 cup cooking oil

  • 2 1/4 cups sugar

  • 2 cups zucchini, coarsely shredded

  • 3 tsp vanilla

  • 3 cups flour

  • 1/4 tsp baking powder

  • 1 tsp salt

  • 1 tsp baking soda

  • 3 tsp cinnamon

  • 1 cup chopped nuts

350 F

Beat eggs until light and fluffy.

Add sugar, vanilla, and oil. Blend well.

Stir in grated zucchini.

Sift together flour, baking powder, salt, baking soda, and cinnamon. Blend with creamed mixture.

Fold in nuts.

Turn into 2 greased and floured loaf pans or a bundt pan.

Bake in a preheated oven at 350 F for 1 hour or until done.

For a richer bread, add 1 cup seedless raisins.

This bread keeps well in the freezer.

Mom's Carrot Muffins or Bread

  • 2/3 cup shortening

  • 2 2/3 cups sugar

  • 4 eggs

  • 3 cups grated carrots

  • 2/3 cup water

  • 3 1/3 cup flour

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • ½ teaspoon baking powder

  • ½ teaspoon all spice

  • 2 ½ teaspoons pumpkin pie spice

350 F

Mix together shortening, sugar, eggs, carrots, and water until fairly smooth.

Blend together all dry ingredients in a separate bowl, including flour, baking soda, salt, baking powder, all spice, and pumpkin pie spice. Fold dry mix into wet mix. Do not over stir.

Makes two loafs or 48 muffins.

Place in grease loaf pan or muffin tins, sprinkle with cinnamon and sugar mix.

Bake bread 55 to 60 minutes, until golden brown and top is slightly cracked.

Bake muffins 20 to 25 minutes, until golden brown and top is slightly cracked.

Mom's Banana Bread or Muffins

  • 3 ripened bananas, mashed

  • 1 egg

  • 2 tablespoons melted butter

  • ¾ cup brown sugar

  • 2 cups flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 1 teaspoon cinnamon

350 F

Mix together bananas, egg, butter, and sugar until fairly smooth.

Blend together all dry ingredients in a separate bowl, including flour, baking soda, salt, baking powder, and cinnamon. Fold dry mix into wet mix. Do not over stir.

Place in greased loaf pan or muffin tins, sprinkle with cinnamon and sugar mix.

Bake bread 55 to 60 minutes, until golden brown and top is slightly cracked.

Bake muffins 20 to 25 minutes, until golden brown and top is slightly cracked.

John's Monkey Bread

  • 2 cans Jumbo Butter flake Biscuits

  • 1 cup sugar

  • 2 teaspoons cinnamon

  • 1 stick butter, melted


Glaze:

  • 1 cup powder sugar,

  • 2 to 4 tablespoons milk (until a runny texture)

425 F

Cut each biscuit in four pieces, mix sugar and cinnamon together in flat bowl. Drop each biscuit piece into sugar mixture to coat all sides. Melt butter, Place pieces in Bundt pan in layers. Add remaining sugar mixture to melted butter, and pour over biscuit pieces.

Bake 15 - 17 minutes.

Turn out of Bundt pan, and glaze.

Glaze:

Add milk to the powdered sugar until it's a runny texture.

BEST Chocolate Muffins EVER!

  • 1.5 cups all purpose flour

  • 1 cup sugar

  • 1/3 cup unsweetened cocoa powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 3/4 cup water

  • 1/2 cup canola oil

  • 2 tbsp apple cider vinegar

  • 1 tbsp pure vanilla extract

  • 1.5 cup shredded zucchini (about two zucchinis) squeezed with a paper towel (cut zucchini lengthwise first to get smaller pieces when you grate it)

  • 1/2 cup dairy-free semisweet chocolate chips (I like mini)

  • powdered sugar for serving

350 F

Put liners in the cupcake pan (about 16).

In a large bowl, whisk flour, sugar, cocoa powder, baking soda, and salt. Seperately, whisk water, oil, vinegar, and vanilla. Pour wet mix into dry mix and whisk until just combined - don't overmix! fold in zucchini and chocolate chips.

Fill cupcake liners about 2/3 full. Bake about 20 mins (can check with toothpick). Let cool completely before sprinkling powdered sugar.

Interested in contributing? Contact me for more information.