Auntie Shirleys Zucchini Bread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift together flour, salt, soda, cinnamon, baking powder.
• Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

Steps:

• 1. Heat oven to 350. Lightly spray 2 loaf pans w/ cooking spray. In lg bowl, beat eggs, oil, sugar and vanilla until smooth.
• 2. Stir in zucchini. In bowl, combine all dry ingredients, add to zucchini mix. Mix well w/ spoon. Pour mix evenly into loaf pans.
• 3. Bake 1 hr, or until a toothpick inserted in center comes out clean. I usually check it at 50 mins. You want it to be moist, not dried out.

Steps:

• 1. Heat oven to 325. Spray 2- 8" x 4" loaf pans w/ cooking spray. In bowl, sift together flours, salt, baking soda, baking powder and cinnamon. In another bowl, beat eggs, oil, vanilla and sugar.
• 2. Add flour mix to egg mix. Beat until creamy. Stir in zucchini and walnuts. Pour batter evenly into pans.
• 3. Bake 40 min, or until a toothpick inserted in center comes out clean. Cool. Remove bread from pans and cool completely.

Steps:

• Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
• Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
• Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
• Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Steps:

• 1. Combine and mix well: 2 cups sugar 3 cups flour 1 teaspoon each: Salt, cinnamon, baking powder and baking soda.
• 2. Add: 1 cup vegetable oil 3 large eggs 2 teaspoons vanilla. Blend.
• 3. Add: 3 cups grated zucchini. 3/4 to 1 cup each or all: Raisins, coconut, chopped pecans or walnuts.
• 4. Preheat oven to 350. Grease and flour two loaf pans. Divide between the two loan pans and bake for one hour. Use toothpick to check for doneness. Start checking at 1 hour. When done, let stand for 15 minutes and remove from pans. Cool on racks.

Steps:

• Blend together eggs, sugar, oil, and zucchini.
• Mix together remaining dry ingredients in a separate bowl.
• Add dry ingredients to zucchini mixture.
• Add nuts, vanilla, and (optional) raisins.
• Pour into 2 or 3 greased loaf pans.
• Bake at 350 degrees Fahrenheit for 1 hour.

Steps:

• Heat oven to 350 degrees. Lightly grease 2 8-x4-inch loaf pans with softened butter and line with parchment paper.
• Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and smell like hazelnuts, 5 to 7 minutes. Use a whisk to scrape up any browned bits on the bottom of the pot; set aside.
• Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl.
• Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended.
• Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and browned butter to the egg mixture, whisking to blend.
• Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate until no dry spots remain.
• Divide batter among prepared pans, smoothing the top. Sprinkle both with demerara sugar, if using, and place in oven. Bake, rotating once, until bread is golden brown on top, pulls away from the sides and springs back lightly when pressed at the top, 50 to 60 minutes.
• Let cool completely on a wire rack before removing from the loaf pan.