Joanne Woodwards Zucchini Bread Recipes

ZUCCHINI BREAD

Zucchini Bread image

Provided by Trisha Yearwood

Time 1h55m

Yield 2 loaves

Number Of Ingredients 13

Ingredients

Nonstick cooking spray, for greasing the loaf pans
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
3 large eggs, beaten
3 cups grated zucchini
1/2 cup frozen grated coconut, thawed
1/2 cup walnuts, chopped
1/4 cup maraschino cherries

Steps:

Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray.
In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries.
Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.

JOANNE WOODWARD'S ZUCCHINI BREAD

Joanne Woodward's Zucchini Bread image

A richly-textured, hearty, honest bread. It's especially good the next morning sliced & oven-toasted with a dab of butter. Makes a quick, healthy snack anytime. (Recipe from "Newman's Own Cookbook")

Provided by Fauve

Categories Quick Breads

Time 1h20m

Yield 2 loaves

Number Of Ingredients 10

Ingredients

3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
3 eggs
1 cup sugar
1 cup oil
1 teaspoon vanilla
2 cups grated zucchini

Steps:

Sift flour, baking soda, baking powder, cinnamon& salt together.
Beat eggs until foamy.
Add sugar, oil, vanilla and sifted dry ingredients a little at a time; the mixture will be thick.
Add the zucchini; the mixture will be gummy.
Pour into 2 well-greased 8 1/2" x 4 1/2" x 2 1/2" loaf pans and bake at 350 degrees for 1 hour.
Check at 50 minutes; if a toothpick comes out clean, bread is done.
Great served hot or cold.
May be frozen.

Nutrition Facts : Calories 2173.3, Fat 118.5, SaturatedFat 16.8, Cholesterol 317.2, Sodium 2095.2, Carbohydrate 249.5, Fiber 7, Sugar 103.4, Protein 30.4

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

Ingredients

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

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