Moms Spiced Zucchini Bread Recipes

MOM'S ZUCCHINI BREAD

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.

MOM'S SPICED ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Beat sugar, oil, eggs, and vanilla extract together in a bowl until smooth; fold in zucchini. Stir flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves together in a separate bowl; gradually stir into sugar mixture until batter is mixed. Fold walnuts and raisins into the batter; pour into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 50 minutes.

MOM'S ZUCCHINI BREAD

Steps:

• Preheat oven to 375°.
• Grease two loaf pans or one Bundt cake pan.
• In a large bowl, combine flour, baking soda, baking powder, and spices. (If making with chocolate chips, you may omit the spices.).
• In a separate bowl, cream sugar and eggs. Stir in oil and vanilla.
• Add egg mixture to flour mixture and stir until incorporated. The mixture should still be quite dry. Add shredded zucchini and stir until batter is moist and zucchini is incorporated. Fold in chocolate chips if desired.
• Pour batter into prepared pans. Bake at 375° for 60 minutes or until a wooden pick inserted in the middle comes out clean.

ZUCCHINI SPICE BREAD

Steps:

• Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
• Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
• Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.

MOM'S ZUCCHINI BREAD

Steps:

• In mixer, beat together all ingredients except zucchini, nuts, and flour. In grating the lemon peel, I find it much faster & easier to just use the small side of a standard cheese grater than to use a lemon zester. The peel from about half a medium-sized lemon should do fine.
• Mix well, then add in nuts and grated zucchini. Slowly mix in flour.
• Bake in greased 9" X 5" loaf pan, at 350 degrees for 45 - 50 minutes (until test knife comes out clean or top of loaf springs back when pressed with finger; do not overbake).

MOM'S ZUCCHINI BREAD RECIPE - (5/5)

Steps:

• 1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C). 2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. 3. 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. 4, Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. NOTE: If adding optional crumb topping, add toppong after 15 minutes of baking time has elapsed. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

SPICED ZUCCHINI BREAD

Steps:

• Preheat the oven to 325°F, and grease two 8x4×2 1/2-inch loaf pans.
• In the bowl of an electric mixer, beat the eggs until foamy. Add the vegetable oil, sugar, zucchini, and vanilla extract and mix well. Add the flour, cinnamon, baking soda, salt, and baking powder, and mix until well blended. Stir in the nuts. Divide the batter evenly between the prepared loaf pans, and tap them gently on the counter to release any air bubbles.
• Bake until the loaves have risen and are golden brown and a tester inserted into the center comes out clean, 55-60 minutes. Allow the bread to cool in the pans for 5 minutes; then turn the loaves out onto wire racks to cool.
• Serve the bread warm, sliced and spread with cream cheese if desired.