MOM'S ZUCCHINI BREAD
Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.
Provided by v monte
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g
BARB'S ZUCCHINI BREAD
A simple recipe with simply great taste! I've tried several zucchini bread recipes and this has always been my go-to recipe time and again. It's moist and delicious.
Provided by Barbara Scott
Categories Other Desserts
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Mix together first five ingredients.
- 2. In separate bowl, mix the dry ingredients. Mix with wet ingredients and pour into 2 greased loaf pans.
- 3. Bake at 350 degrees for 50-60 minutes or until knife comes out clean from center of loaf. DO NOT OVER BAKE. Cool on rack. Serve with cream cheese or butter.
- 4. NOTE: You can add nuts to this recipe and I've done it both ways and prefer without nuts, although I love them. It just seems the nuts distract from the zucchini flavor.
BARB'S BEST ZUCCHINI BREAD
This is an awesome recipe from my sister. I don't know where she got it, but it is absolutely scrumptious and a must-have for all of you gardeners out there :)
Provided by Karen..
Categories Quick Breads
Time 1h20m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325* and grease bottom only of two 9 x 5 bread pans.
- Beat eggs until foamy.
- Stir in sugar, zucchini, oil and vanilla.
- Combine dry ingredients and spices and gradually add to wet ingredients.
- Fold in nuts and raisins.
- Pour into prepared pans.
- Bake for 60 to 80 minutes or until center tests done.
- Cool for 10 minutes on rack and then remove from pans.
- Cool completely on rack before slicing.
CLASSIC ZUCCHINI BREAD
A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both. This version is on the sweeter side, the vegetal flavors mellowed by brown sugar, cinnamon and a bit of browned butter. While not always necessary, squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist. Since this recipe makes two loaves (if you're going to grate all that zucchini, might as well make it count), know that one will freeze excellently for at least a month. The recipe can also be halved with great success.
Provided by Alison Roman
Categories quick breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 251 milligrams, Sugar 18 grams, TransFat 0 grams
EXTRA SPECIAL ZUCCHINI BREAD
Got this recipe from my sister-in-law, Bonnie. I truly believe it's the best zucchini bread I've ever eaten...so moist, and DELICIOUS!!
Provided by Sandi Moorhead
Categories Sweet Breads
Number Of Ingredients 13
Steps:
- 1. Pre-heat oven to 350 degrees. Grease and flour (2) 9 x 5 loaf pans (or 7 mini loaf pans).
- 2. In large bowl beat eggs, sugar, oil, cream cheese, and vanilla together for about 3 minutes.
- 3. In another large bowl, whisk flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
- 4. On low speed, gradually beat dry ingrediants into the egg mixture.
- 5. Fold in zucchini, and walnuts.
- 6. Bake for 1 hour, or till tests done.
- 7. Cool 10 minutes, then turn out onto a wire rack to cool completely.
BARB'S ZUCCHINI CHERRY BREAD/MUFFINS
I inherited a old recipe from a family friend for a traditional (read unhealthy) zucchini and set about fixing it and making it just a bit different. I use cherries as I spent my summers in Northern Michigan eating the cherries right off the trees but feel free to mix it up according to your tastes - my sons favorite is cherry and chocolate chip and my husband prefers chocolate pecan. The recipe can handle up to 2 cups of "add-ins"
Provided by Baking Barb
Categories Quick Breads
Time 30m
Yield 16-24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Combine eggs, applesauce, oil, sugar, zucchini, and vanilla in a bowl and mix until well blended.
- Add in flour, baking soda and powder, salt, and cinnamon and mix until just combined.
- Fold in dried cherries and pecans (if using).
- Pour into 2 8 X 5 loaf pans or 24 lined muffin cups.
- Bake 15-20 minutes for muffins or 25-30 minutes for loaves - be sure not to over bake!
- Let cool in pans 5 minutes and then remove to a rack to cool completely for eat warm.
Nutrition Facts : Calories 143.4, Fat 4.7, SaturatedFat 0.9, Cholesterol 34.9, Sodium 251, Carbohydrate 22.9, Fiber 2.2, Sugar 11.4, Protein 3.4
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- Preheat oven to 325 degrees and set rack in middle position. Generously grease two 8 x 4-inch loaf pans with nonstick cooking spray.
- In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.
- In a large bowl, whisk the eggs with the sugar. Add the grated zucchini, melted butter, and vanilla extract; using a wooden spoon or rubber spatula, stir to combine.
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