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
THE ULTIMATE ZUCCHINI BREAD
Showcase one of summer's favorite vegetables with a delicious quick bread recipe from The Culinary Institute of America. Zucchini's green, plump, homegrown goodness is an ideal baking ingredient, providing color, moisture, and nutrition. Commonly served as a breakfast pastry or as a simple dessert, zucchini bread makes a scrumptious snack when paired with a glass of cold milk. **An important, but often overlooked, guideline is the importance of sifting dry ingredients together to remove lumps and to blend them evenly. Sifting helps to ensure a fully combined batter with minimal mixing time. Also, all ingredients should be at room temperature before they are added. Ingredients that are too cold may cause the batter to separate or curdle. If the batter should separate, continue to mix until it becomes smooth again. **Before mixing begins, toast the nuts. Toasting nuts intensifies their natural flavor and enhances the finished product. For a small quantity of nuts, such as the amount in the following recipe, preheat a dry skillet over medium heat. Once the pan is hot, scatter the nuts in a single layer without crowding them. Gently swirl the pan or stir the nuts frequently to allow for even toasting. Immediately transfer toasted nuts to a cool container. This keeps them from continuing to brown. Toasting nuts before chopping them produces the best results. **To further enhance the appearance and flavor, Chef Marc Haymon, lecturing instructor in baking and pastry at The Culinary Institute of America, recommends topping the zucchini bread with sunflower seeds before baking.
Provided by NcMysteryShopper
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F;.
- Grease and flour two 8½-inch loaf pans.
- Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into a bowl and set aside.
- Combine the zucchini, sugar, eggs, oil, and orange zest in a large bowl and mix by hand until evenly blended.
- Add the sifted dry ingredients to the zucchini mixture; Stir by hand just until the batter is evenly moistened and blended; Fold in the nuts.
- Divide the batter between the prepared loaf pans.
- Bake until the edges are browned and starting to pull away from the pan and the bread springs back when lightly pressed with your fingertip, 50-55 minutes.
- Remove the loaves from the pans and let cool on wire racks before serving.
Nutrition Facts : Calories 186, Fat 8.8, SaturatedFat 1.2, Cholesterol 31, Sodium 166.9, Carbohydrate 23.7, Fiber 1.1, Sugar 8.9, Protein 3.8
BEST EVER ZUCCHINI BREAD
Wow. I don't like zucchini bread, but this has excellent flavor. I may reconsider my no thank you zucchini bread. Recipe courtesy of Butter with a Side of Bread.
Provided by AmyZoe
Categories Quick Breads
Time 1h5m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 13
Steps:
- Grease two 8x4 inch pans or 6 mini loaf pans. Preheat oven to 325.
- Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl.
- Add dry ingredients to the creamed mixture and beat well.
- Grate zucchini. Stir into the mixture along with 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. Mini loaves take about 35 to 40 minutes and large loaves about 55 minutes.
- Cool in pan on rack for 20 minutes.
- Remove bread from pan and completely cool.
Nutrition Facts : Calories 374.6, Fat 19.6, SaturatedFat 2.6, Cholesterol 34.9, Sodium 266, Carbohydrate 46.1, Fiber 1.6, Sugar 26.6, Protein 5
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