Deliciousegglesszucchinibread Recipes

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DELICIOUS EGGLESS ZUCCHINI BREAD



Delicious Eggless Zucchini Bread image

What can I say, I love bread!!! And this bread is just one of my absolute FAVORITES!!!! Originally this was an experiment I tried about a year ago when I ran out of eggs. I wanted zucchini bread sooooooo badly, but didnt have any eggs around the house. I decided to substitute the eggs with yogurt, and have NEVER made this bread with eggs since.

Provided by love4culinary

Categories     Quick Breads

Time 1h20m

Yield 2 loaves

Number Of Ingredients 11

2 cups sugar
3/4 cup vegetable oil
3 cups flour, sifted
2 cups zucchini (shredded or tossed lightly through blender..chopped VERY small. My first time trying this I accident)
2 1/4 teaspoons vanilla
3/4 cup low-fat vanilla yogurt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/4 teaspoons cinnamon
3/4 teaspoon nutmeg

Steps:

  • Preheat oven to 350 degrees, and grease ONLY the bottoms of two loaf pans.
  • Measure yogurt into a medium sized mixing bowl.
  • Add sugar and blend until creamy and slightly thick approx 2-3 minutes (I even do this with a whisk as I am without a mixer at this time!).
  • Add oil and blend through.
  • Add zucchini and vanilla and stir until mixed through.
  • Sift flour in a medium bowl and add cinnamon, nutmeg, baking powder& soda, and salt to it.
  • Add dry ingredients to wet ingredients a little at a time.
  • I like to slowly mix it in with my whisk.
  • Fold ingredients into each other just until nicely combined.
  • Pour'batter' into loaf pans, and put into oven.
  • Bake for 1 hour (60 minutes) and check to see if it is done (knife poked through center should come clean when done).
  • If it is not done, continue to bake for additional time.
  • It could take between an hour and an hour and a half to bake completely.
  • ENJOY!

OUR FAVOURITE ZUCCHINI BREAD



Our Favourite Zucchini Bread image

Cream cheese, dried apricots and pecans will certainly make our super-moist, tender zucchini bread your favourite, too.

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 1h10m

Yield 12

Number Of Ingredients 10

2 cups shredded zucchini
1 ¼ cups all-purpose flour
1 teaspoon MAGIC Baking Powder
¼ teaspoon baking soda
½ (250 g) package PHILADELPHIA Brick Cream Cheese, softened
⅓ cup MIRACLE WHIP Original Spread
½ cup white sugar
1 egg
½ cup dried apricots, chopped
½ cup chopped pecans

Steps:

  • Heat oven to 350 degrees F (175 degrees C).
  • Spread zucchini onto clean kitchen towel; roll up towel, then wring over sink to remove as much liquid as possible. Set aside. Mix flour, baking powder and baking soda until blended.
  • Beat cream cheese, Miracle Whip and sugar in large bowl with mixer until blended. Add egg; mix well. Gradually add flour mixture, mixing well after each addition. Stir in zucchini, apricots and nuts.
  • Pour into 8x4-inch loaf pan sprayed with cooking spray.
  • Bake 50 to 55 minutes or until toothpick inserted in centre comes out clean. Cool 5 minutes. Remove from pan to wire rack; cool completely.

Nutrition Facts : Calories 189.8 calories, Carbohydrate 24.3 g, Cholesterol 27 mg, Fat 9.3 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 163.3 mg, Sugar 13.1 g

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