Fantabulous Zucchini Bread Recipes
MOM'S ZUCCHINI BREAD
Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.
Provided by v monte
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 11
Steps:
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g
WONDERFULLY MOIST ZUCCHINI BREAD
This zucchini bread is just amazing--you'd never know there are veggies in it! When I was first learning to cook, a beautiful Texan woman taught me a few things--one of them being this recipe. So, give it a try and enjoy! (Thanks Cindy!)
Provided by gypsysister
Categories Quick Breads
Time 21m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Beat eggs until fluffy.
- Add oil, sugar, zucchini.
- Add dry ingredients.
- Add vanilla and if using , fold in nuts and raisins.
- Bake at 350°F in 2 greased and floured loaf pans for approx 1 hour, or until toothpick comes out clean.
GRANDMA'S BEST ZUCCHINI BREAD
This top-secret family recipe for spicy, moist bread uses dates for a delicious change from ordinary zucchini bread. We like to spread warm slices with softened cream cheese for an extra-special treat!
Provided by Korrine
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 3h30m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper in a bowl until evenly combined; set aside.
- Beat the eggs, vanilla, sugar, and vegetable oil in a mixing bowl until smooth. Fold in the flour, dates, and zucchini until no dry spots remain. Divide the batter between the two prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 32 g, Cholesterol 23.3 mg, Fat 9.9 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 72.8 mg, Sugar 19.3 g
SUPER MOIST ZUCCHINI BREAD
This zucchini bread is moist and easy to put together! These get eaten fast so watch out! Add some mashed bananas, shredded carrots, or raisins as well. Top with a crumble or frosting!
Provided by mcdonaldstkd
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans or 2 12-cup muffin pans.
- Place the zucchini in a strainer and set aside to drain into a bowl or sink.
- Sift the flour, cinnamon, baking soda, baking powder, and salt together in a large bowl. Create a well in the middle of the flour mixture; combine the applesauce, vanilla, eggs, butter, walnuts, and drained zucchini in the center of the well. Mix until all ingredients are combined into a batter; pour into the loaf pans.
- Bake the loaves in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour for loaves or 25 minutes for muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 124 calories, Carbohydrate 15.2 g, Cholesterol 27.1 mg, Fat 5.4 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 190.9 mg, Sugar 1.7 g
FANTABULOUS ZUCCHINI BREAD
This is my old stand-by for zucchini bread. If you have a glut of zukes you can shred them with the medium or fine blade of your shredder disk and freeze the shredded zucchini in two cup increments so you can have zucchini bread all year round. Defrost the shredded zuke in a strainer but don't squeeze the water out. I hope you like this recipe. It's especially good toasted lightly and buttered ALTERNATELY you can make muffins with this recipe OR substitute the pulp from your juicer for some or all of the zucchini! Waste not - want not! Also, I have never made this in a bread machine so if you are brave and try it please let me know how it came out.
Provided by Secret Agent
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 14
Steps:
- Sift all the dry ingredients together and toss the nuts in the dry ingredients to prevent them from sinking to the bottom of the loaf and set aside.
- Beat the eggs well with a whisk in a large bowl and add the sugar and oil alternately beginning and ending with the sugar. Try to do it in two or three additions. Str in the vanilla.
- Add the dry ingredients and stir only till it comes together. If you stir too much you will have a flat bread. Fold in the grated zucchini.
- Pour into 2 prepared loaf pans and bake in a preheated 350* oven for 1 hour. Cool in pans on a rack for 10 minutes and then remove from pans and finish cooling on the rack. Regular muffins take about 25 minutes at 350*.
- To freeze: wrap loaf in plastic wrap and freeze solid. Remove from the freezer and vacuum seal them. They keep about 6 months frozen.
Nutrition Facts : Calories 238.1, Fat 12.3, SaturatedFat 1.6, Cholesterol 23.2, Sodium 163.5, Carbohydrate 29.6, Fiber 0.9, Sugar 17.1, Protein 3
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