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
BROWN SUGAR ZUCCHINI BREAD
From our local "Quality Greens" farm market. Bread can be served warm or at room temperature. It keeps well and makes great toast too!!!
Provided by Boyz 5
Categories Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease a 9 by 5 inch loaf pan.
- Combine flour, brown sugar, cinnamon, ginger, baking soda, baking powder, and salt in a large mixing bowl.
- Once combined, mix in oats.
- Make a well in the center of the dry ingredients.
- Whisk the eggs, oil, and vanilla together in a small bowl and pour into the dry ingredients.
- Combine lightly, then stir in the grated zucchini--do not over mix.
- Pour batter into prepared pan, mounding it up in the center, sprinkle the top with sugar.
- Bake for 60 to 65 minutes or until a toothpick inserted in center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto rack for a further 10 minutes prior to slicing.
Nutrition Facts : Calories 3666, Fat 186.4, SaturatedFat 27.4, Cholesterol 558, Sodium 4041.2, Carbohydrate 442.8, Fiber 19.3, Sugar 191.6, Protein 58.7
ZUCCHINI BREAD II
Moist, slightly heavier than normal zucchini bread.
Provided by Dawn Burhans
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 24
Number Of Ingredients 12
Steps:
- In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into two greased and floured 9 x 5 inch loaf pans.
- Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.
Nutrition Facts : Calories 213 calories, Carbohydrate 30.4 g, Cholesterol 23.3 mg, Fat 9.3 g, Fiber 1 g, Protein 3 g, SaturatedFat 1.3 g, Sodium 194.5 mg, Sugar 17 g
BROWN SUGAR-ZUCCHINI BREAD
Provided by Food Network
Yield Makes 1 large loaf, serving 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.
- Stir the flour, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, and salt together in a large mixing bowl. When cominbed, mix in the oats. Make a well in the center of the ingredients. Whisk the eggs, oil, and vanilla together in a small bowl and pour the mixture into the well. Combine lightly, then stir in the zucchini. Do not overmix.
- Scrape the batter into the prepared pan, mounding it up in the center. Sprinkle with the turbinado sugar if you wish. Bake for 60 or 65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack covered with a clean dish towel to prevent indentations. Let the bread cool at least 10 minutes longer before slicing. The bread can be served warm or at room temperature. It keeps well and makes good toast, too.
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AWARD-WINNING ZUCCHINI BREAD WITH BROWN SUGAR STREUSEL
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4.9/5 (18)Category BreadCuisine AmericanTotal Time 3 hrs
- Preheat the oven to 350°F (177°C). Grease a 9×5 (or 8×4) inch loaf pan. See notes for muffins.
- Combine the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the cold butter with two forks or a pastry cutter (preferred). Mix until the streusel resembles coarse crumbs. Stir in the chocolate chips. Set aside.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips (or nuts) together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, vanilla, and zucchini together until combined. Pour into the dry ingredients. Gently whisk until *just* combined; do not overmix. Batter will be semi-thick.
- Spread the batter into prepared loaf pan. Bake the bread for 20 minutes. Remove from the oven and sprinkle streusel on top. Using the back of a spoon, gently press the streusel down into the top of the loaf. The reason you are adding it after 20 minutes is to prevent it from sinking to the bottom of the bread as it bakes. Return bread to the oven and bake for an additional 25-30 minutes or until a toothpick inserted in the center comes out clean. If you notice the loaf is browning on top or on the edges too quickly, loosely tent the loaf with aluminum foil. Baking times vary so keep an eye on yours.
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