Solar Zucchini Bread Recipes

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ZUCCHINI BREAD



Zucchini Bread image

Makes great gifts around holidays. You may substitute raisins for the chocolate if you wish.

Provided by GAF55

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 24

Number Of Ingredients 10

3 cups all-purpose flour
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 cup semisweet chocolate chips
1 teaspoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
½ cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  • Beat together eggs, sugar, and oil. Blend in the grated zucchini, and then the sour cream. Mix in the flour, baking powder, soda, and cinnamon. Stir in chocolate chips or raisins (see Cook's Note). Pour batter into prepared pans.
  • Bake in preheated oven until a tester inserted in the center of each loaf comes out clean, about 80 minutes. Cool on wire rack.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 33.7 g, Cholesterol 25.4 mg, Fat 13.1 g, Fiber 1 g, Protein 3 g, SaturatedFat 3.3 g, Sodium 70.8 mg, Sugar 20.7 g

ZUCCHINI BREAD



Zucchini Bread image

This zucchini bread studded with walnuts and currants (or chocolate chips, if you prefer) is a great way to use up your summer zucchini.

Provided by Jennifer Segal

Categories     Breads

Time 1h30m

Yield Two {8½ x 4½-inch|22 x 11-cm} loaves

Number Of Ingredients 13

3 cups all-purpose flour, spooned into measuring cup and leveled-off
2½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
3 large eggs
1¾ cup granulated sugar
2 cups grated zucchini (you'll need two medium zucchinis; do not wring out the liquid)
2 sticks (1 cup) unsalted butter, melted and slightly cooled
2 teaspoons vanilla extract
1 cup chopped walnuts, lightly toasted if desired
½ cup currants or raisins (optional)

Steps:

  • Preheat oven to 325°F and set rack in middle position. Generously grease two 8½ x 4½-inch loaf pans with nonstick cooking spray.
  • In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.
  • In a large bowl, whisk the eggs with the sugar. Add the grated zucchini, melted butter, and vanilla extract; using a wooden spoon or rubber spatula, stir to combine.
  • Add the dry ingredients to liquid ingredients and mix until just combined. Add the nuts and currants, then divide the batter evenly into the prepared pans. Bake for 60 to 65 minutes, or until a cake tester comes out clean. Set the pans on a wire rack and let cool for about 10 minutes, then turn the loaves out onto rack to cool completely.
  • Note: You can also add chocolate chips to this bread. I typically use between ¾ to 1 cup chocolate chips instead of nuts and currants. Whatever combination you use, just be sure total add-ins (nuts, currants, chips) do not exceed 1½ cups.
  • Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Nutrition Facts : ServingSize 1-inch slice, Calories 302, Fat 14g, Carbohydrate 41g, Protein 4g, SaturatedFat 8g, Sugar 23g, Fiber 1g, Sodium 65mg, Cholesterol 252mg

SOLAR ZUCCHINI BREAD



Solar Zucchini Bread image

Time 1h45m

Number Of Ingredients 12

7 tablespoons buttermilk
1 generous cup water
1 1/3 cups grated zucchini
4 1/2 cups white bread flour
1 cup whole wheat flour
2 tablespoons hulled sunflower seeds
2 tablespoons shelled pumpkin seeds
2 teaspoons salt
2 teaspoons sugar
1/4 cup butter
1 1/2 teaspoons rapid-rise active dry yeast
cornmeal, for sprinkling

Steps:

  • Pour the buttermilk and water into the bread machine pan. Sprinkle the grated zucchini over the liquid. Cover the liquid and zucchini with the flours. Add the sunflower and pumpkin seeds. Place the salt, sugar, and butter in separate corners of the bread pan. Make a shallow indentation in the center of the flour and add the yeast. Set the bread machine to the dough setting and press start. At the end of the cycle turn the dough out onto a lightly floured surface and gently punch down. Cut the dough in half and shape it into two loaves. Put the dough in two lightly oiled bread pans. Cover the pans with oiled plastic wrap. Let the loaves rise in a warm spot 30 to 45 minutes. Set the Sun Oven out to preheat while the loaves are rising. Brush the loaves with water and sprinkle with cornmeal. Bake in the Sun Oven until the bread is lightly browned and sounds hollow when tapped, 45 minutes to 1 hour.

Nutrition Facts : Nutritional Facts Serves

ZUCCHINI CORNBREAD



Zucchini Cornbread image

Provided by Sara Dickerman

Categories     Bread     Brunch     Side     Bake     Fourth of July     Picnic     Thanksgiving     Kid-Friendly     Graduation     Backyard BBQ     Zucchini     Fall     Summer     Family Reunion     Shower     Potluck     Buttermilk     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter plus more for pan
2 large eggs, lightly beaten
1/2 cup buttermilk
1 large zucchini (about 10 ounces)
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
3/4 teaspoon fine sea salt
1/2 teaspoon baking soda
3/4 cup medium-grind cornmeal

Steps:

  • Position a rack in the middle of oven and preheat to 350°F. Butter a 9x5x3" loaf pan.
  • Melt 1/2 cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.
  • Trim zucchini ends. Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish. Coarsely grate remaining zucchini. Add to bowl with butter mixture and stir until well blended.
  • Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down center in a single layer.
  • Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

ZUCCHINI BREAD II



Zucchini Bread II image

Moist, slightly heavier than normal zucchini bread.

Provided by Dawn Burhans

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 24

Number Of Ingredients 12

3 eggs
¾ cup vegetable oil
1 ⅔ cups packed brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup raisins
½ cup chopped walnuts

Steps:

  • 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 two greased and floured 9 x 5 inch loaf pans.
  • Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.

Nutrition Facts : Calories 213 calories, Carbohydrate 30.4 g, Cholesterol 23.3 mg, Fat 9.3 g, Fiber 1 g, Protein 3 g, SaturatedFat 1.3 g, Sodium 194.5 mg, Sugar 17 g

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