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.
ZUCCHINI BREAD
Whole-wheat pastry flour creates whole grain goodness. Apple butter creates extra moistness and natural sweetness. Surprisingly, only 1/3 cup of heart-friendly oil is used in this bread recipe that's heavy on zucchini ... and tastiness.
Provided by Food Network Kitchen
Time 2h20m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Generously coat a 9- by 5-inch loaf pan with cooking spray. Spread the walnuts out on a baking sheet and toast in the oven until lightly golden, about 7 minutes. Cool and roughly chop. Coarsely grate the zucchini into a bowl and squeeze out the excess liquid; you should have about 1 1/2 cups zucchini. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Beat the sugar, oil, apple butter, vanilla and eggs with an electric mixer on medium speed in a large bowl. Add the flour mixture and beat on low speed until just combined, and then on medium speed for 30 seconds. Stir in the zucchini and nuts until evenly combined. Pour the batter into the loaf pan. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan and completely cool. Cut into 12 slices and serve at room temperature.
Nutrition Facts : Calories 199 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 31 milligrams, Sodium 170 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams
SKINNY ZUCCHINI BREAD
50% less fat • 21% fewer calories • 2g more fiber than the original recipe. Have a bumper crop of zucchini? Lighten up a classic.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 2h35m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray bottoms only of 2 (8x4-inch) loaf pans with cooking spray.
- In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended. Stir in all remaining ingredients except walnuts until well blended. Stir in walnuts. Spoon batter evenly into pans.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.
Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 170 mg, Sugar 14 g, TransFat 0 g
LEMON ZUCCHINI BREAD
I thought my mom made the best zucchini bread - until I added lemon! This is a wonderful, light zucchini bread that's not too sweet.
Provided by REBECITA
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
- In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
- Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 25.2 g, Cholesterol 15.5 mg, Fat 9.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 164.6 mg, Sugar 12.8 g
ZUCCHINI BREAD (COOKING LIGHT) RECIPE - (3.7/5)
Provided by á-29897
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl. Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
LIGHTENED ZUCCHINI BREAD
Make and share this Lightened Zucchini Bread recipe from Food.com.
Provided by Bren in LR
Categories Quick Breads
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350*.
- Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.
- Combine flour and next 5 ingredients (flour through baking powder) in a large bowl, and stir well; make a well in center of mixture. Combine zucchini, applesauce, egg substitute, oil and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened.
- Divide batter evenly between 2 (7 1/2 x 3-inch) loaf pans coated with cooking spray.
- Bake at 350* for 1 hour (to 1 hour 15 minutes) or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.
Nutrition Facts : Calories 152.1, Fat 3.2, SaturatedFat 0.4, Sodium 166.6, Carbohydrate 28.7, Fiber 0.7, Sugar 15, Protein 2.3
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