Aunt Louises Zucchini Nut Bread Recipes

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ZUCCHINI NUT BREAD



Zucchini Nut Bread image

Lighter and fluffier than most zucchini breads, this is a great way to put that vegetable to good use! -Kevin Bruckerhoff, Columbia, Missouri

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 12

2 cups sugar
1 cup canola oil
3 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon grated lemon zest
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded zucchini (about 2 medium)
1/2 cup chopped walnuts or pecans

Steps:

  • Preheat oven to 350°. Grease two 8x4-in. loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon zest, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts., Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool.

Nutrition Facts : Calories 229 calories, Fat 11g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

ZUCCHINI NUT BREAD



Zucchini Nut Bread image

This zucchini nut bread is a favorite of Spigolo chef Scott Fratangelo.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients 12

2 cups finely grated zucchini (about 2 zucchini)
1 cup granulated sugar
1 cup packed dark-brown sugar
1 cup vegetable oil
3 large eggs
3 cups all-purpose flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tablespoon cinnamon
1 cup chopped walnuts
1/4 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.

ZUCCHINI BREAD (AUNT RUTH'S)



Zucchini Bread (Aunt Ruth's) image

Make and share this Zucchini Bread (Aunt Ruth's) recipe from Food.com.

Provided by EdibleEducation

Categories     Quick Breads

Time 1h10m

Yield 2 loaves

Number Of Ingredients 12

2 cups grated zucchini
2 cups sugar
2 cups flour
3 eggs
1 cup oil
1/4 teaspoon black pepper
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons vanilla
1 cup chopped nuts
1 cup raisins (optional)

Steps:

  • Blend together eggs, sugar, oil, and zucchini.
  • Mix together remaining dry ingredients in a separate bowl.
  • Add dry ingredients to zucchini mixture.
  • Add nuts, vanilla, and (optional) raisins.
  • Pour into 2 or 3 greased loaf pans.
  • Bake at 350 degrees Fahrenheit for 1 hour.

Nutrition Facts : Calories 2747.1, Fat 153, SaturatedFat 21.5, Cholesterol 279, Sodium 3001.2, Carbohydrate 319.9, Fiber 12.2, Sugar 207.1, Protein 35.8

ZUCCHINI BREAD WITH DRIED FRUITS AND NUTS



Zucchini Bread with Dried Fruits and Nuts image

Fall is approaching and this recipe will have your taste buds dancing for joy!

Provided by Sue

Categories     Zucchini Bread

Time 1h30m

Yield 20

Number Of Ingredients 13

3 medium zucchini, or as needed
1 ½ cups white sugar
½ cup vegetable oil
3 large eggs
1 cup sour cream
1 teaspoon orange extract
1 cup raisins
1 cup dried cranberries
1 cup chopped dried apricots
1 cup finely chopped pecans
3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  • Shred zucchini and squeeze as much moisture out as possible. Continue until you have 2 cups squeezed, dried zucchini.
  • Beat sugar, vegetable oil, and eggs together in a large bowl. Blend in zucchini, sour cream, and orange extract. Stir in raisings, cranberries, apricots, and pecans. Mix in flour, baking powder, and baking soda. Divide batter evenly between the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 60 minutes.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 46.4 g, Cholesterol 33 mg, Fat 13.2 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 90.4 mg, Sugar 27.5 g

CHEF JOHN'S ZUCCHINI BREAD



Chef John's Zucchini Bread image

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

1 tablespoon kosher salt
4 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
2 large eggs
1 ½ cups white sugar
1 ½ teaspoons vanilla extract
¾ cup unsalted butter, melted
1 cup chopped walnuts

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

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

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

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