Answering Coupeville cook Sandra Payne’s request for a certain zucchini bread, eight Forum helpers have come up with nine recipes.
We’ll start with the only recipe that’s a perfect match, as shared by four cooks, beginning with this letter from Donna Moen of Everett.
“I love your colum
n,” she writes, “and have tried many of the recipes over the years. This zucchini bread recipe is the one that was in The Herald about 1979. I make these loaves at Christmastime to give my friends and family. It’s so moist and tasty, and we all love it!
“This recipe is the best, bar none. I’ve eaten many other zucchini breads, but they had no pineapple in them, and were much drier in texture. Thanks many times over to whoever sent it in.”
Donna, by the way, uses golden raisins in her zucchini bread.
Mountlake Terrace cook Mary McFarland says, “I hope this is the recipe Sandra Payne wants. I’ve sent it all over the United States, and people say it’s the best.”
Helen Peluso of Lynnwood mentions, “This was always popular with everyone years ago.”
And Judy from Everett says you can decorate the tops of the loaves with extra nuts before baking, if you want, and adds, “This was my aunt’s recipe, who was from Ohio. She was an excellent cook, and I remember that this was delicious.”
Judy’s recipe also notes the batter can be baked in three smaller pans, if desired — just check before the two-loaf baking time is up so they don’t overbake.
Pineapple zucchini bread
3 eggs
1 cup salad oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely shredded zucchini
1 can (about 8.25 ounces) crushed pineapple, drained
3 cups unsifted flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
1 cup finely chopped walnuts
1 cup raisins, brown or golden
In a large mixing bowl, beat eggs; add oil, sugar and vanilla. Beat until light and foamy. Stir in zucchini and pineapple.
In a separate mixing bowl, combine the flour, baking soda, salt, baking powder, cinnamon, nuts and raisins; gently stir into the zucchini mixture.
Pour batter into 2 greased and floured, 5-by-9-inch loaf pans and bake at 350 degrees for about 1 hour or until bread tests done.
Remove from oven and cool in pans for 10 minutes, then turn out of pans and let cool thoroughly on wire racks.
Makes 2 loaves.
The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Wednesday’s Good Life section.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
