Judys Zucchini Bread Recipes
ZUCCHINI BREAD
Steps:
- Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray.
- In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries.
- Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.
CHEF JOHN'S ZUCCHINI BREAD
We're making cake out of zucchini and calling it bread. This is an extremely beautiful and delicious loaf; not to mention super fast and easy to make. In fact, in the business, this is what is referred to as a quick bread.
Provided by Chef John
Categories Zucchini Bread
Time 1h40m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously butter two loaf pans.
- Mix kosher salt into zucchini and let sit for 10 minutes. Transfer to a strainer and rinse very thoroughly under cold water to remove salt. Let drain for 15 to 20 minutes before using.
- Whisk flour, baking powder, baking soda, cinnamon, ginger, cayenne, and nutmeg together in a mixing bowl. Reserve until needed.
- Combine eggs, sugar, and vanilla in another large mixing bowl, and whisk until mixture is smooth and turns a pale yellow, about 1 minute. Grab a handful of the drained zucchini with both hands and squeeze out any excess water before transferring into the egg-sugar mixture. Repeat until all the zucchini has been transferred in.
- Pour in melted butter and stir until combined. Stir walnuts into the batter, followed by the flour mixture. Use a spatula to mix until the flour disappears.
- Transfer into the prepared loaf pans. Tap pans on the countertop to settle the batter.
- Bake in the center of the preheated oven until golden brown on top and a skewer poked in the center comes out clean, about 50 minutes. Let cool for 10 minutes in the pan, and then turn out on to a cooling rack. Let cool completely before serving.
Nutrition Facts : Calories 298.1 calories, Carbohydrate 39.1 g, Cholesterol 46.1 mg, Fat 14.3 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 6.2 g, Sodium 482.9 mg, Sugar 19.7 g
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