Easy Zucchini Bread Recipes

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

Mom's Zucchini Bread image

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

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

ZUCCHINI BREAD

If your garden has blessed you with an abundance of everyone's favorite squash, then it's time to get out the grater, fire up the oven and bake some loaves with this moist, tender, spice-infused easy Zucchini Bread recipe. We'll show you how to make homemade Zucchini Bread with a quick-prep recipe and tips for easily swapping veggies or adding fruit for a dash of sweetness. Master this recipe and you'll open the door to a delicious season of homegrown goodness.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 3h25m

Yield 24

Number Of Ingredients 13

Zucchini Bread image

Steps:

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 14 g, TransFat 0 g

Ingredients

3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups Gold Medal™ all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired

ZUCCHINI BREAD

Shred, dump and stir: This go-to zucchini bread is super simple. For an easy spin, stir in 1/2 cup of your favorite chopped nuts or a little grated orange zest.

Provided by Food Network Kitchen

Categories dessert

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 12

Zucchini Bread image

Steps:

Adjust rack to the middle position and preheat the oven to 325 degrees F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture into the flour mixture until just combined. Spoon the batter into the prepared pan, smoothing out the top with the back of a spoon.
Bake, rotating the pan about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
Let cool completely in the pan on a wire rack.

Ingredients

Canola nonstick cooking spray, for greasing the pan
1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, melted and cooled slightly
1/3 cup vegetable oil
1 teaspoon pure vanilla extract
2 large eggs
One 8-ounce zucchini (about 1 large), shredded (about 1 1/2 cups)
1 1/2 cups all-purpose flour (see Cook's Note)
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt