Zucchini bread (crocker)

Yield: 2 Loaves MMMMM

Ingredients:

1 c Salad oil
3 Eggs; slightly beaten
2 c Sugar
2 c Grated raw zucchini
2 ts Vanilla
3 c All-purpose flour
1 ts Baking soda
1/4 ts Baking powder
1 ts Salt
3 ts Cinnamon
1 c Crushed pineapple
1 c Chopped walnuts or pecans MMMMM-------------------EASY PENUCHE FROSTING------------------------
1/2 c Butter or margarine
1 c Brown sugar; packed
1/4 c Milk
2 c Confectioners' sugar

Instructions:

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 8 1/2 x 4 1/2 x 2 5/8" loaf pans. Bake at 325 F. for 1 1/2 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.