Cinnamon Zucchini Bread Recipes

ZUCCHINI BREAD WITH CINNAMON SUGAR TOPPING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Prepare two loaf pans with cooking spray.
• Mix the eggs, vegetable oil, sugar, zucchini, and vanilla extract together in a large bowl; add the raisins. In a separate bowl, combine the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans.
• Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans, and sprinkle the tops with the brown sugar-cinnamon mixture.
• 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.

CINNAMON ZUCCHINI BREAD

Steps:

• In a small bowl, beat the sugar, applesauce, oil, egg whites and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture. Fold in zucchini and raisins. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

CINNAMON-TOPPED WHOLE WHEAT ZUCCHINI BREAD

Steps:

• Move oven rack to low position so 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, 1 2/3 cups sugar, the oil, vanilla and eggs until well mixed. Stir in remaining bread ingredients; mix well. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
• In small bowl, mix topping ingredients with fork until crumbly. For 8-inch loaves, sprinkle evenly over batter in both pans. For 9-inch loaf, sprinkle over batter in 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.

CINNAMON ZUCCHINI BREAD

Steps:

• Beat oil and sugar together then add all other ingredients.
• Mix and pour into TWO bread loaf pans.
• Bake 325 degrees for 50 to 60 minutes.
• Done when toothpick in center comes out clean.
• You can add 1 cup raisins soaked in hot water for 30 minutes and/or either l to 1 ½ cup chopped pecans or walnuts-- makes the best sweetbread you’ve ever tasted even better!
• Freezes well – I give them as gifts throughout the year, potlucks and family gatherings.

SOFT ZUCCHINI CINNAMON BREAD

Steps:

• Put zucchini in strainer and press or squeeze with hands to get excess liquid out.
• Beat eggs, sugar, and oil together.
• Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts.
• Mix together by hand.
• Add zucchini (minus liquid).
• Beat mixture.
• Pour into 2 greased and floured loaf pans.
• Bake 45 minutes at 350°F.
• Recipe may be doubled.

CINNAMON-ZUCCHINI YEAST BREAD

Steps:

• Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. I added them in the following order: milk, zucchini, butter, bread flour, whole wheat flour, brown sugar, cinnamon, salt, and yeast.
• Set for Basic Bread cycle or Normal setting. You may also set for Dough setting and run until the dough cycle is complete (before it starts baking), about 90 minutes.
• Grease a 9x5-inch bread pan.
• Remove dough and place in the prepared bread pan. Cover and let rise in a warm place for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden, about 30 minutes.