Aunt Ellens Zucchini Bread Recipes

ELLEN'S LEMON ZUCCHINI BREAD

Ellen's Lemon Zucchini Bread image

This is THE BEST lemon zucchini bread I've ever baked or tasted. The recipe came from a friend of my mom's. She kept raving about this bread that she had made while she was visiting. After I made it the first time I can understand why. If I don't put this in the freezer right away, it is gone!!! Butter is really good on this bread if you aren't worried about the calories, fat, etc.

Provided by The Native Cowgirl

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 12

Ingredients

1 teaspoon white sugar
3 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 lemon, zested
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
2 cups grated zucchini

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans; sprinkle sugar into the bottom and on the sides of the greased pans.
Beat the eggs, 2 cups sugar, vegetable oil, vanilla extract, lemon extract, and lemon zest together in a large bowl.
Mix the flour, salt, baking soda, and baking powder together in a separate bowl; add to the egg mixture and stir until the batter is thick. Fold the zucchini into the batter. Pour the batter into the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 214.7 calories, Carbohydrate 29.2 g, Cholesterol 23.3 mg, Fat 10 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 164.5 mg, Sugar 17.1 g

MY GREAT AUNT'S ZUCCHINI BREAD

My Great Aunt's Zucchini Bread image

This is ridiculously good zucchini bread. Its a recipe passed down to my mom from my great aunt. Its moist, just the right amount of sweetness, perfect spices, great toasted or right off the loaf with some butter.

Provided by Yummy InMyTummy

Categories Breads

Time 2h

Yield 2 Loaves, 20 serving(s)

Number Of Ingredients 13

Ingredients

2 cups shredded zucchini
2 cups sugar
1 cup cooking oil
3 cups flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon ground cloves
1 cup chopped nuts

Steps:

Preheat the oven 325 F.
Grease and flour 2 5x9 loaf pans or 4 mini loaf pans.
Shred the zucchini into thin strips either by hand or a food processor attachment.
Press the zucchini dry by putting it in a strainer and press down (in the sink or outside) with a few paper towels until the towels don't really absorb much more water. (This is so the zucchini absorb the ingredients rather than make the bread mushy with all their water).
In a large mixing bowl mix sugar, oil, eggs, vanilla and zucchini.
Sift (the sifting is important!) flour, baking powder, baking soda, salt and spices (sometimes I add more of the spices if I'm making the loaf for me).
Add dry mixture to wet zucchini mixture and beat with a fork until well blended.
Fold in chopped nuts.
Pour into the loaf pans.
Bake at 325 F for 1 hour, or 45 min if you're using mini loaf pans.
Check every 20 minutes for doneness with a toothpick or knife. I like it when its just starts to get crispy on top, but still has a little shine to it.
Cool 20 minutes in pans on a rack, then remove from pans.

Nutrition Facts : Calories 297.3, Fat 15.4, SaturatedFat 2.2, Cholesterol 31.7, Sodium 183.9, Carbohydrate 36.8, Fiber 1.4, Sugar 20.7, Protein 4.2

AUNT RITA'S ZUCCHINI BREAD

Aunt Rita's Zucchini Bread image

Make and share this Aunt Rita's Zucchini Bread recipe from Food.com.

Provided by litldarlin

Categories Breads

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup oil
2 cups sugar
2 cups grated raw zucchini (peeled and seeded)
3 eggs
3 teaspoons vanilla
2 1/2 cups flour
1 teaspoon salt
2 teaspoons baking soda
1/4 teaspoon baking powder
3 teaspoons cinnamon
1/2 cup pecans
1 cup chocolate chips (optional)

Steps:

Mix together 1 cup of oil,2 cups of sugar Add 2 cups of zucchini.
Add 3 eggs and 3 tsps of vanilla.
Sift together 2½ cups of flour, 1 teaspoons of salt,
2 tsps of baking soda and ¼ tsp of baking powder.
Add 3 tsps of cinnamon.
Mix all together - then add the ½ cup of pecans.
Bake for 1 hour in a preheated 350 degree F oven in 3 - 3½" x 7" x 2" inch pans. Spray all 3 pans with Pam cooking spray. Cool 10 minutes before removing from pans,.

Nutrition Facts : Calories 884, Fat 46, SaturatedFat 6.8, Cholesterol 105.8, Sodium 862.9, Carbohydrate 110.5, Fiber 3.4, Sugar 68.3, Protein 9.9

AUNT ELLEN'S ZUCCHINI BREAD

AUNT ELLEN'S ZUCCHINI BREAD image

Categories Bread Breakfast Bake

Yield 2 loaves

Number Of Ingredients 15

Ingredients

Dry Ingredients
3 c flour
2 t baking soda
1 t salt
1/4 t baking powder
1 1/2 t cinnamon
3/4 t nutmeg
3 eggs
1 c canola oil
2 c white sugar
2 t vanilla
2 c shredded zucchini
1 c crushed pineapple (canned okay)
1 c currants
1/2 chopped walnuts

Steps:

combine dry ingredients. mix egg, oil, sugar, vanilla. Add zucchini and pineapple, dry ingred. currants, and nuts. Grease and flour two loaf pans. Cook at 350 for one hour.

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