Barbs Best Zucchini Bread Recipes

EASY ZUCCHINI BREAD

Easy Zucchini Bread image

Best Ever Zucchini Bread recipe that really lives up to the name! This zucchini quick bread recipe is easy to make and is the perfect blend of delicious spices.

Provided by Jessica & Nellie

Time 1h5m

Number Of Ingredients 13

Ingredients

1 cup white sugar
1 cup brown sugar
3 eggs
1 cup vegetable oil (you can substitute applesauce for 1/2 the oil)
3 teaspoons vanilla extract
3 cups all-purpose flour
1 tsp nutmeg
3 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups grated zucchini (you can add a little more, I always do!)
1 cup chopped walnuts

Steps:

Grease two 8 x 4 inch pans or 6 mini loaf plans. Preheat oven to 325°F.
In a large bowl, mix together the flour, salt, baking powder, baking soda, nutmeg and cinnamon.
Next, in a separate small bowl, beat the eggs, oil, vanilla extract, and sugars together.
Then, add the wet ingredients to the large bowl of dry ingredients and stir until combined.
After that, grate the zucchini using a box grater. Add to the bread batter, along with the nuts, until well combined. Let batter sit 5-10 minutes.
Proceed to pour the batter into the prepared pans.
Place bread into the oven and bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes. (See below for my method on making sure loaves are completely cooked!)
When done cooking, cool in the pan on rack a for 20 minutes. Remove bread from pan, and completely cool. Slice, serve and enjoy!

Nutrition Facts : Carbohydrate 37 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 25 mg, Sodium 185 mg, Fiber 1 g, Sugar 21 g, Calories 298 kcal, UnsaturatedFat 12 g, ServingSize 1 serving

BARB'S BEST ZUCCHINI BREAD

Barb's Best Zucchini Bread image

This is an awesome recipe from my sister. I don't know where she got it, but it is absolutely scrumptious and a must-have for all of you gardeners out there :)

Provided by Karen..

Categories Quick Breads

Time 1h20m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 14

Ingredients

3 eggs
2 cups sugar
2 cups shredded zucchini
1 cup vegetable oil
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/2 cup chopped nuts
1/2 cup raisins (optional)

Steps:

Preheat oven to 325* and grease bottom only of two 9 x 5 bread pans.
Beat eggs until foamy.
Stir in sugar, zucchini, oil and vanilla.
Combine dry ingredients and spices and gradually add to wet ingredients.
Fold in nuts and raisins.
Pour into prepared pans.
Bake for 60 to 80 minutes or until center tests done.
Cool for 10 minutes on rack and then remove from pans.
Cool completely on rack before slicing.

MARY'S BEST ZUCCHINI BREAD

Mary's Best Zucchini Bread image

Make and share this Mary's Best Zucchini Bread recipe from Food.com.

Provided by Mary Scheffert

Categories Quick Breads

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 14

Ingredients

2 cups shredded unpeeled zucchini (green or yellow, or a combination)
2 cups white sugar
2 eggs
1/2 cup unsweetened applesauce
1/2 cup oil
2 teaspoons vanilla
3 cups flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon grated fresh lemon rind or 1/2 teaspoon orange rind
1 cup chopped walnuts

Steps:

Preheat oven to 325°F.
Grease two loaf pans.
Combine flour, cinnamon, salt, soda, nutmeg, powder, and lemon (or orange) peel in a large bowl; set aside.
Combine sugar, eggs, applesauce, oil and vanilla in a large bowl.
Add shredded zucchini and walnuts; stir to combine.
Add zucchini mixture to flour mixture; stir well.
Pour evenly into prepared loaf pans; sprinkle tops with cinnamon sugar.
Bake 60-65 minutes or until loaves test done with toothpick.
Let cool in pans 10 minutes; remove from pans onto wire rack to cool completely.
*Note: Loaves freeze well.

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Estimated Reading Time 4 mins

Use small to medium zucchini. When it comes to choosing the zucchini you bake with, smaller is better. Smaller zucchini have more moisture and sweetness - exactly what you want in your bread batter - while supersized zucchini are much too dry and bitter to use for zucchini bread.
Don't bother peeling the zucchini. Unless you really dislike seeing tiny flecks of green in your bread, you don't have to go through the extra step of peeling zucchini, especially if you use smaller zucchini instead of big ones.
To seed or not to seed? If you take my advice and use small to medium zucchini to make your bread, then the seeds should be small enough to disappear into the batter.
Grate, don't chop. Here's how to grate a zucchini: Cut off the ends of the zucchini and rub it against the shredder side of a box grater to make a pile of squash that's perfectly sized for baking zucchini bread.
Squeezing is optional. Some recipes tell you to remove extra moisture from the grated zucchini by squeezing it in a clean kitchen towel. But unless your zucchini is excessively juicy, squeezing the squash could be removing some of the moisture you really do want in the bread.
Mix lightly. Whether you're making zucchini bread, banana bread, pumpkin bread, waffles, or pancakes, you always want to mix the dry ingredients together first, then mix the wet ingredients together in a separate bowl.
Line the baking pan with parchment paper. Yes, your recipe may say to grease and flour the baking pan, but adding a layer of parchment paper helps ensure your bread comes out of the pan cleanly.

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