I dare you to try to eat only one slice of Joe's Amazing
Southern Florida has been producing really nice zucchini for a
couple of months now. And our family has been raving about my brother-in-law, Joe’s, zucchini bread. We kept
hearing that it is amazing, so we decided to make it to see for ourselves. And everyone was right! It is really,
really good and comes together quickly and easily.
The recipe makes two regular-sized loaves. The pineapple,
raisins, and zucchini ensure the loaves are moist and give the bread body. The chopped nuts give a little texture
and crunch. All together the ingredients combine to make one of the best zucchini breads we have ever
The original instructions called for baking Joe’s Amazing
Zucchini Bread for 1 hour, but we found that we had to bake it a little longer. A good way to tell is to insert a
wooden toothpick into the center of the loaf, way down into it to see if it is cooked through. If the toothpick
comes out clean, with no batter attached after an hour, the bread is ready to come out of the oven. If the
toothpick is a little sticky with batter on it, leave the loaves in the oven for a couple of minutes, then try it
again. Repeat until the bread is done. The ingredients keep the bread moist so it would take a lot to dry it out.
Our loaves had to bake for 1 hour and 10 minutes.
When you come back from the farmers’ market or your own garden
with way too many zucchini, this is an incredibly easy and delicious way to use them up.
oven to 325o F. Grease two loaf pans and set aside until
2.In a large
bowl, thoroughly mix together the sugar, oil, eggs and vanilla.
3.In another bowl, sift
together the flour, cinnamon, baking soda, baking powder and salt. Make sure they are combined
completely. Pour into the large bowl with the sugar mixture and mix
4.Add in the remaining ingredients and stir until it is evenly
distributed throughout the batter. Pour the batter evenly into both greased loaf pans. Bake
in oven on middle rack for 1 hour, then check for doneness by inserting a toothpick into the
middle of each loaf. If the toothpick comes out clean with no batter coating it, the loaf is
done. If it has batter on it, keep the loaf in the oven for another 2 or 3 minutes. Test
again. Repeat until loaves are completely baked. The loaf will be nicely browned on top and
will be very moist, so don’t confuse that with underdone batter.
out of the oven when done and let them cool slightly in the pan before attempting to remove them
or they will break apart. Once cooled somewhat, carefully run a knife along the edges to loosed
the loaf, then invert it on a rack. The loaf should slide out. Slice and serve. Loaves freeze
well if wrapped after they are completely cooled and placed in freezer bags. Eat within 3