My Favorite 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.

MY FAVORITE ZUCCHINI BREAD

Steps:

• Heat oven to 350. Grease and flour TWO 8 inch by 3 and 7/8 inch loaf pans. ( I used tin handi-foil ultimates).
• In a large bowl, beat eggs, sugar, oil and vanilla until smooth. Beat in cream cheese.
• In another large bowl, whisk flour, baking soda, baking powder, cinnamon,salt, and nutmeg. On a low speed, gradually beat into the egg mixture.
• Fold in zucchini. Evenly divide batter between the two prepared pans.
• Bake at 350 for 60 minutes or until a toothpick inserted in the center comes out clean.
• Allow 10 minutes for cooling on a wire rack, then turn out of pans and allow to cool completely.

MY KID'S FAVORITE ZUCCHINI BREAD

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Mix the whole wheat flour, all-purpose flour, nutmeg, cinnamon, salt, baking soda, white sugar, and light brown sugar together in a large bowl. Fold the vanilla extract, eggs, vegetable oil, lemon juice, and zucchini into the flour mixture one ingredient at a time with a rubber spatula; divide the mixture between 2 loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

OUR FAVORITE ZUCCHINI BREAD

Steps:

• Heat oven to 350ºF.
• Spread zucchini onto clean kitchen towel; roll up towel, then wring over sink to remove as much liquid as possible. Set aside. Combine flour, baking powder and baking soda.
• Beat cream cheese, mayo and sugar in large bowl with mixer until blended. Add egg; mix well. Gradually add flour mixture, mixing well after each addition. Stir in zucchini, apricots and nut mix.
• Pour into 8x4-inch loaf pan sprayed with cooking spray.
• Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 5 min. Remove from pan to wire rack; cool completely.

FAVORITE ZUCCHINI BREAD RECIPE

Steps:

• Heat oven to 350ºF.
• Mix first 3 ingredients. Beat butter and sugar in large bowl with mixer until blended. Add zucchini, milk, sour cream and eggs; mix well. Gradually beat in flour mixture just until blended. Stir in nuts.
• Pour into greased and floured 9x5-inch loaf pan.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pan to wire rack. Cool completely.

OLD-FASHIONED ZUCCHINI BREAD

Steps:

• Beat eggs until fluffy; add oil, sugar, vanilla, and zucchini; mix well.
• Combine dry ingredients and add to wet mixture; mix well.
• Toss nuts and/or raisins in a bit of flour then stir into batter.
• Pour batter into two 9x5" loaf pans that have been sprayed on bottoms only with no-stick cooking spray; bake at 350° for 1 hour or until bread tests (a toothpick inserted near center of loaf comes out clean) done; cool loaves for about 10 minutes in pans then loosen sides of loaves (I do this by running a small plastic knife around the edges) and remove from pans; cool completely before slicing.
• NOTE: I include about 3/4 cup whole wheat flour in the total amount.