Mrs Yeomans Zucchini Bread Recipes

MRS. YEOMANS ZUCCHINI BREAD

Steps:

• Grease and flour 2 loaf pans. Mix zucchini, oil, sugar, vanilla, and eggs. Then add flour, cinnamon, nutmeg, clove, salt, baking soda, and baking powder. Bake for 1 hour @ 325 degrees

CHEF JOHN'S ZUCCHINI BREAD

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.

MARY'S BEST ZUCCHINI BREAD

Steps:

• Preheat oven to 325°F.
• Grease two loaf pans.
• Combine flour, cinnamon, salt, soda, nutmeg, powder, and lemon (or orange) peel in a large bowl; set aside.
• Combine sugar, eggs, applesauce, oil and vanilla in a large bowl.
• Add shredded zucchini and walnuts; stir to combine.
• Add zucchini mixture to flour mixture; stir well.
• Pour evenly into prepared loaf pans; sprinkle tops with cinnamon sugar.
• Bake 60-65 minutes or until loaves test done with toothpick.
• Let cool in pans 10 minutes; remove from pans onto wire rack to cool completely.
• *Note: Loaves freeze well.

OLIVE OIL ZUCCHINI BREAD

Steps:

• Heat oven to 350 degrees. Butter an 8-inch loaf pan.
• In a large bowl, use a rubber spatula to mix together the grated zucchini, sugar, olive oil, yogurt, eggs and vanilla extract.
• Whisk together the flour, salt, baking soda, baking powder, lemon zest and spices in a separate bowl. Fold the dry ingredients into the wet ingredients. Fold in the walnuts if using.
• Pour the batter into the prepared loaf pan and bake for 40 to 55 minutes, rotating the pan halfway through baking. The bread will be done when a toothpick inserted into the middle comes out clean.
• Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on a rack completely before cutting and serving.

MRS. GARBER'S ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease two bread pans well; sprinkle bottom with one tablespoon of sugar each (you might not even need that much sugar, just enough to get a light dusting.
• Peel and grate Zucchini.
• In a large bowl, beat eggs, oil, sugar and zucchini until well blended.
• Add vanilla.
• Add cinnamon, ginger, and clove powder.
• Combine flour, salt, baking soda, baking powder, and sugar in a medium bowl.
• Add flour mixture to zucchini mixture until well blended.
• Pour half of batter into each prepared bread pan.
• Bake for 1 hour or until toothpick comes out clean.
• For maximum moistness, wrap in plastic wrap and put in airtight freezer bags; freeze.
• Thaw completely before serving.