Moms Zucchini Bread Recipe 55

MOM'S ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F. Grease two 8x4'' bread pans with cook spray. I also like to line the bottom of the pans with wax or parchment paper.
• In a large bowl beat together the white sugar, brown sugar and oil. Add the eggs and vanilla and mix to combine.
• Grate the entire zucchini (peel on) on the large holes of a box grater, using light pressure. If the zucchini is extra watery use a paper towel to gently squeeze some of the moisture out.
• In a separate bowl mix together the dry ingredients. Add the dry ingredients to the bowl with the wet ingredients and stir to combine.
• Pour batter into prepared pans. Bake at 325 degrees F for 50 minutes to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
• Cool in pan for 10 minutes before removing to a wire cooling rack to cool completely.

MOM'S ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees.
• Beat eggs, sugar, and oil in a mixing bowl.
• Stir in baking soda, baking powder, cinnamon, vanilla, salt, and flour.
• Fold in zucchini.
• Pour into bread pans lined with cooking spray.
• Bake for 45 to 60 minutes or when toothpick inserted in middle of loaf comes out clean.

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.

NOT YOUR MOM'S ZUCCHINI BREAD

Steps:

• Preheat oven to 350.
• Spray a 9 x 5 inch loaf pan with veggie cooking spray.
• To prepare crumb mixture, in a small bowl, combine sugar and cocoa. Cut in butter until coarse crumbs form. Reserve 2 tablespoons.
• In a large bowl combine flour, flax seed, baking powder and baking soda.
• In a medium bowl combine buttermilk, sugar, applesauce, butter, egg and egg white.
• Mix well.
• Add egg mixture to flour mixture stirring until just combined.
• Stir in zucchini, walnuts or chocolate chips.
• Pour half the batter into a prepared pan.
• Sprinkle crumb mixture over batter.
• Pour remaining batter over the top.
• Sprinkle with reserved crumb mixture.
• Bake until a toothpick comes out clean from center of the loaf, about 55 minutes.

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 ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F
• Beat eggs until lemony in color.
• Add sugar, oil, and vanilla and continue to beat until smooth.
• Combine flour, baking soda, baking powder, salt and cinnamon.
• Continue beating and add dry ingredients and zucchini, alternating a third of each at a time. Mix well.
• Fold in nuts and raisins (if being used).
• Grease and lightly flour two 9"x5"x3" loaf pans and divide the batter between the pans.
• Bake 55-60 minutes. If raisin are used, baking may take 5 minutes longer.
• Partially cool in the pan and then turn out onto a rack to continue cooling.
• Wrap and store in the refrigerator. May be frozen for up to 6 months.