Zucchini Squash Bread Recipes

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SUMMER SQUASH BREAD

Transform your summer squash into a moist, delicious loaf of bread!

Provided by UNFORGETABLE

Categories     Bread     Quick Bread Recipes

Time 1h

Yield 16

Number Of Ingredients 9



Summer Squash Bread image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
  • In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
  • Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 44.1 g, Cholesterol 34.9 mg, Fat 15 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 105.4 mg, Sugar 25.6 g

3 eggs, beaten
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups shredded summer squash

ZUCCHINI & SQUASH BREAD

Finally! I developed a healthier recipe (than my usual) that didn't compromise the moistness or flavor. I'm not claiming it is fully healthy (though it uses 3 different fruits/veggies), just that it's healthier than I previously made with white flour & oil.

Provided by This Mom Still Cooks

Categories     Breads

Time 30m

Yield 2 large loaves, 12 serving(s)

Number Of Ingredients 17



Zucchini & Squash Bread image

Steps:

  • Preheat oven to 325.
  • Beat eggs until foamy.
  • Add next 6 ingredients.
  • Gradually add all dry ingredients and mix until smooth.
  • Blend in chocolate chips.
  • Bake full-size loaf approx 1 hour. Mini-loaf pans only need 20-30 minute.

Nutrition Facts : Calories 211.6, Fat 8.4, SaturatedFat 3.4, Cholesterol 52.9, Sodium 363.1, Carbohydrate 32.7, Fiber 4.7, Sugar 9.4, Protein 5.6

3 eggs
2 cups evaporated cane juice (natural sugar)
1 cup shredded zucchini
1 cup pureed butternut squash
1 cup unsweetened applesauce
2 tablespoons olive oil
2 teaspoons vanilla extract
1 cup natural bran
1 cup whole wheat flour
1 cup unbleached flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup miniature chocolate chip

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

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

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