Must Try Super Moist Zucchini Bread Recipes
MUST-TRY, SUPER-MOIST ZUCCHINI BREAD
Notes: Baking by weight is always a good idea. Regarding flour, if you have a scale (this one costs $9!), weigh out 227 g flour. If you are using cups, use 2 cups, but fill them lightly. Loaf pans come in all different sizes. I love these Chicago Metallic standard 8.5 x 4.5-inch loaf pans and these Chicago Metallic mini loaf pans, which are so handy to have on hand around the holidays. If you use as much as a pound of zucchini, I highly recommend baking this bread in a 10x5-inch baking pan - it's only slightly larger than the 8.5x4.5-inch pan, but it makes a difference. My quick breads bake so much more evenly in this larger-size pan. To freeze: Be sure to let zucchini bread cool completely. Wrap in foil; then tuck into an airtight bag. Freeze up to 3 months. Thaw overnight at room temperature. To make muffins: Simply, line a 12-cup muffin pan with liners or grease with butter or nonstick spray. Fill cups no more than two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
Provided by Alexandra Stafford
Categories Bread
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚F. Grease a 8.5 x 4.5-inch loaf pan or a 10 x 5-inch loaf pan if using as much as a pound of zucchini (see notes above). For easy removal, line the pan with a sheet of parchment paper that hangs over the edges.
- Whisk together first five ingredients. In a separate bowl, whisk remaining ingredients except zucchini. Add zucchini to the flour mixture and toss to coat. Add dry to wet and stir till until combined. Pour into pan. Bake until toothpick comes out clean, about 45 minutes to 1 hour. If you have an instant read thermometer, it should register 205ºF or above. (Note: Every oven is different, and different pans conduct heat differently - be patient with the cooking. It may take 20-30 minutes more. With the longer cooking time, the bread shouldn't burn, but if you are noticing the bread getting too brown, cover it with foil.)
- Let bread cool for 15 minutes in pan, then transfer to a cooling rack to cool completely before slicing.
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.
SUPER MOIST ZUCCHINI BREAD
This easy and delicious Zucchini Bread is made extra moist from a secret ingredient!
Provided by Sara Rauckhorst
Categories dessert, breakfast
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 and line a 8x4 or 9x5 inch loaf pan with parchment paper and then spray the paper with non stick spray.
- In a large bowl, beat the eggs, sugar, oil, and vanilla until smooth.
- Beat in the cream cheese (the batter may look a little lumpy - that's okay)
- In a different bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- On low speed, add the flour mixture into the wet ingredients and stir just until no streaks of flour remain.
- Fold in the nuts and zucchini and pour the batter into the prepared pan.
- Bake for 50-60 minutes, checking for doneness after 40 - 50 mintues.
- Remove from the oven, and allow to cool in the pan for 15 minutes, then finish cooling on a wire rack.
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