Sids Zucchini Bread Recipes
EASY ZUCCHINI BREAD
Best Ever Zucchini Bread recipe that really lives up to the name! This zucchini quick bread recipe is easy to make and is the perfect blend of delicious spices.
Provided by Jessica & Nellie
Categories Quick Bread
Time 1h5m
Number Of Ingredients 13
Steps:
- Grease two 8 x 4 inch pans or 6 mini loaf plans. Preheat oven to 325°F.
- In a large bowl, mix together the flour, salt, baking powder, baking soda, nutmeg and cinnamon.
- Next, in a separate small bowl, beat the eggs, oil, vanilla extract, and sugars together.
- Then, add the wet ingredients to the large bowl of dry ingredients and stir until combined.
- After that, grate the zucchini using a box grater. Add to the bread batter, along with the nuts, until well combined. Let batter sit 5-10 minutes.
- Proceed to pour the batter into the prepared pans.
- Place bread into the oven and bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes. (See below for my method on making sure loaves are completely cooked!)
- When done cooking, cool in the pan on rack a for 20 minutes. Remove bread from pan, and completely cool. Slice, serve and enjoy!
Nutrition Facts : Carbohydrate 37 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 25 mg, Sodium 185 mg, Fiber 1 g, Sugar 21 g, Calories 298 kcal, UnsaturatedFat 12 g, ServingSize 1 serving
ZUCCHINI BREAD
This moist bread has been in the family for as long as I can remember. I like it because it's easily thrown together in one bowl and very moist -- perfect for a snack at work or school!
Provided by Sackville
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Combine all ingredients.
- Pour into two greased loaf pans.
- Bake for one hour.
Nutrition Facts : Calories 347.6, Fat 14.9, SaturatedFat 2.1, Cholesterol 34.9, Sodium 136.3, Carbohydrate 50.4, Fiber 1.1, Sugar 31.8, Protein 3.8
ZUCCHINI BREAD
Provided by Food Network
Time 1h20m
Yield 16 to 18 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Combine sugars, oil, and eggs and mix. In another bowl, mix flour, baking powder, soda, salt, and cinnamon. Add to sugar/oil/egg mixture to moisten. Carefully fold in zucchini and nuts. Divide mixture into 2 greased loaf pans. Bake for 55 minutes or until done.
MY KID'S FAVORITE ZUCCHINI BREAD
This recipe is delicious, moist and a great way to use up all the zucchini that your garden produces. Enjoy! Shred the zucchini first and let it sit in a colander to drain while putting the other ingredients together. I use very large zucchini from my garden and cut out all the seeds. Use left over shredded zucchini to make fritters. Optional additions include pecans, walnuts, dried cherries, raisins, or chocolate chips.
Provided by Lynnsthings
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h45m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 223.7 calories, Carbohydrate 30.6 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 1.5 g, Sodium 218.2 mg, Sugar 17.7 g
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HOW TO MAKE THE BEST ZUCCHINI BREAD | ALLRECIPES
From allrecipes.com
Estimated Reading Time 4 mins
- Use small to medium zucchini. When it comes to choosing the zucchini you bake with, smaller is better. Smaller zucchini have more moisture and sweetness - exactly what you want in your bread batter - while supersized zucchini are much too dry and bitter to use for zucchini bread.
- Don't bother peeling the zucchini. Unless you really dislike seeing tiny flecks of green in your bread, you don't have to go through the extra step of peeling zucchini, especially if you use smaller zucchini instead of big ones.
- To seed or not to seed? If you take my advice and use small to medium zucchini to make your bread, then the seeds should be small enough to disappear into the batter.
- Grate, don't chop. Here's how to grate a zucchini: Cut off the ends of the zucchini and rub it against the shredder side of a box grater to make a pile of squash that's perfectly sized for baking zucchini bread.
- Squeezing is optional. Some recipes tell you to remove extra moisture from the grated zucchini by squeezing it in a clean kitchen towel. But unless your zucchini is excessively juicy, squeezing the squash could be removing some of the moisture you really do want in the bread.
- Mix lightly. Whether you're making zucchini bread, banana bread, pumpkin bread, waffles, or pancakes, you always want to mix the dry ingredients together first, then mix the wet ingredients together in a separate bowl.
- Line the baking pan with parchment paper. Yes, your recipe may say to grease and flour the baking pan, but adding a layer of parchment paper helps ensure your bread comes out of the pan cleanly.
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