Moms Zucchini Orange Bread Recipes

MOM'S ZUCCHINI BREAD

Mom's Zucchini Bread image

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

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

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

ORANGE ZUCCHINI BREAD

Orange Zucchini Bread image

These moist mini loaves have pretty flecks of green from the zucchini. I won first place at the Ohio State Fair with this recipe! -Pat Woolley, Jackson Center, Ohio

Provided by Taste of Home

Time 1h

Yield 4 mini loaves.

Number Of Ingredients 14

Ingredients

3 large eggs
3/4 cup vegetable oil
1-1/2 cups sugar
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1/2 teaspoon orange extract
1/4 teaspoon vanilla extract
2 cups shredded unpeeled zucchini
2-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/2 cup chopped walnuts

Steps:

In a large bowl, combine the eggs and oil. Add sugar; mix well. Stir in the lemon zest, orange zest and extracts. Add zucchini; mix well. Combine the flour, baking powder, salt, ginger and baking soda; stir into zucchini mixture just until moistened. Fold in walnuts., Transfer to four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 275 calories, Fat 14g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 193mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

MOM'S ZUCCHINI BREAD

Mom's Zucchini Bread image

I've tried a lot of zucchini bread over the years, but my mother's recipe is still my favourite one ... lemon, orange, ginger and nutmeg give it a nice light flavour. Start checking for doneness at 45 minutes, don't let it overbake! :)

Provided by TRFStarr

Categories Quick Breads

Time 1h5m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 cup sugar
2/3 cup vegetable oil
2 eggs
3 tablespoons freshly-grated lemon peel
1 teaspoon orange extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup chopped walnuts or 1/2 cup pecans
1 cup grated zucchini, heaping, skins on
1 1/2 cups flour

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).

Nutrition Facts : Calories 276.8, Fat 16.3, SaturatedFat 2.2, Cholesterol 31, Sodium 223.2, Carbohydrate 30.2, Fiber 1, Sugar 17.2, Protein 3.6

MOM'S ZUCCHINI BREAD RECIPE - (4.5/5)

Mom's zucchini bread Recipe - (4.5/5) image

Provided by á-39535

Number Of Ingredients 12

Ingredients

3 eggs
3/4 cup vegetable oil
1 2/3 cups packed brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts

Steps:

Preheat oven to 325 and grease and flour 2 9x5 loaf pans. In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into prepared pans and bake for 60 minutes or until a tooth pick inserted near the center comes back out clean. Cool for 10 minutes in pan before taking a butter knife and loosening the edges of the bread from the pan. Turn out bread onto a wire baker's rack and cover with a dry towel until completely cooled.

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

Mom's Zucchini Bread Recipe - (5/5) image

Provided by longhornfans

Number Of Ingredients 18

Ingredients

OPTIONAL CRUMB TOPPING:
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil (or 1/2 oil and 1/2 applesauce)
1 1/4 cups white sugar
1 cup brown sugar
3 teaspoons vanilla extract
3 cups grated zucchini
1 cup chopped walnuts
1/2 cup regular oats
1/2 cup brown sugar
1/4 cup flour
1/4 teaspoon cinnamon
1/4 cup butter

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.

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