Spiced Zucchini Walnut Bread Recipes

MOM'S SPICED ZUCCHINI BREAD

Mom's Spiced Zucchini Bread image

This zucchini bread recipe is super moist and super spicy, loaded with cinnamon, nutmeg, and cloves. I tried several recipes before I asked my mom for her recipe. I go to the farmers market every Saturday and get these huge zucchinis, and this is the perfect use for them. It reminds me of my childhood. The loaves can be frozen and are great as gifts. People love them.

Provided by carriekdevine

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h10m

Yield 16

Number Of Ingredients 14

Ingredients

2 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract, or more to taste
2 cups shredded zucchini
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
¼ teaspoon baking powder
¼ teaspoon ground cloves
½ cup chopped walnuts
½ cup raisins

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
Beat sugar, oil, eggs, and vanilla extract together in a bowl until smooth; fold in zucchini. Stir flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves together in a separate bowl; gradually stir into sugar mixture until batter is mixed. Fold walnuts and raisins into the batter; pour into the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 50 minutes.

Nutrition Facts : Calories 360.5 calories, Carbohydrate 48.5 g, Cholesterol 34.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 247.4 mg, Sugar 28.6 g

ZUCCHINI WALNUT BREAD

Zucchini Walnut Bread image

A delicious, moist, bread which may be glazed with confectioners' sugar, even better after frozen.

Provided by Barbara Domurat

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Yield 24

Number Of Ingredients 12

Ingredients

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

Steps:

Whisk together flour, baking soda, salt, cinnamon, and baking powder.
In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.

Nutrition Facts : Calories 276.1 calories, Carbohydrate 36.5 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 253 mg, Sugar 20.7 g

SPICED ZUCCHINI WALNUT BREAD

Spiced Zucchini Walnut Bread image

Provided by Sabrina Henderson

Categories Bread Brunch Side Bake Walnut Zucchini Summer Bon Appétit California Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher

Yield Makes 2 loaves

Number Of Ingredients 13

Ingredients

2 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground allspice
1/2 teaspoon baking powder
2 1/2 cups sugar
1 1/2 cups vegetable oil
3 large eggs
1 tablespoon vanilla extract
2 teaspoons grated lemon peel
2 cups coarsely grated zucchini (from about 2 medium)
1 cup walnuts, toasted, coarsely chopped (about 4 ounces)

Steps:

Preheat oven to 325°F. Butter and flour two 8x4x2 1/2-inch metal loaf pans. Whisk flour, cinnamon, salt, baking soda, allspice, and baking powder in medium bowl to blend. Whisk sugar, vegetable oil, eggs, vanilla, and lemon peel in large bowl to blend. Whisk in flour mixture. Mix in zucchini and walnuts. Pour batter into prepared pans.
Bake breads until tester inserted into center comes out clean, about 1 hour 15 minutes. Let stand 10 minutes. Turn breads out onto rack and cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)

ZUCCHINI SPICE BREAD

Zucchini Spice Bread image

Kids won't even notice the zucchini is this delicious spice bread from Mary Bodor of Patterson, New York.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 1h10m

Number Of Ingredients 15

Ingredients

Nonstick cooking spray
1 large zucchini
1 cup packed light-brown sugar
2 tablespoons granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3/4 teaspoon salt

Steps:

Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.

SPICED ZUCCHINI BREAD

Spiced Zucchini Bread image

Though we call this a bread, it's really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with cream cheese or butter and honey.

Provided by Emeril Lagasse

Categories HarperCollins Bread Cake Zucchini Breakfast Brunch Dessert Summer Cinnamon Nut Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher

Yield Makes 2 loaves

Number Of Ingredients 12

Ingredients

3 eggs
3/4 cup vegetable oil
1 1/2 cups sugar
2 cups grated unpeeled zucchini
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup chopped lightly toasted walnuts or pecans
Cream cheese, at room temperature, for serving (optional)

Steps:

Preheat the oven to 325°F, and grease two 8x4×2 1/2-inch loaf pans.
In the bowl of an electric mixer, beat the eggs until foamy. Add the vegetable oil, sugar, zucchini, and vanilla extract and mix well. Add the flour, cinnamon, baking soda, salt, and baking powder, and mix until well blended. Stir in the nuts. Divide the batter evenly between the prepared loaf pans, and tap them gently on the counter to release any air bubbles.
Bake until the loaves have risen and are golden brown and a tester inserted into the center comes out clean, 55-60 minutes. Allow the bread to cool in the pans for 5 minutes; then turn the loaves out onto wire racks to cool.
Serve the bread warm, sliced and spread with cream cheese if desired.

SWEET ZUCCHINI WALNUT BREAD

Sweet Zucchini Walnut Bread image

This is one of the best zucchini bread recipes I have found. Everyone on my family loves it, especially when our garden has fresh zucchini.

Provided by Nimz_

Categories Quick Breads

Time 1h10m

Yield 2 loafs

Number Of Ingredients 11

Ingredients

1 cup vegetable oil
2 cups sugar
3 eggs
2 cups raw zucchini
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3 teaspoons cinnamon
3 teaspoons vanilla
1 cup chopped walnuts

Steps:

Blend oil and sugar.
Add eggs and zucchini.
Sift dry ingredients together and add to the sugar mixture.
Add nuts and vanilla.
Bake in 2 loaf pans at 300 degrees for 1 hour.

Nutrition Facts : Calories 2731.9, Fat 155.9, SaturatedFat 20.4, Cholesterol 279, Sodium 2005.8, Carbohydrate 312, Fiber 10.6, Sugar 205.7, Protein 32.9

SPICED PINEAPPLE-ZUCCHINI BREAD

Spiced Pineapple-Zucchini Bread image

Every gardener has the same dilemma - what to do with all their zucchini bounty! This is one solution and even makes a great gift.

Provided by JackieOhNo

Categories Quick Breads

Time 1h30m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 13

Ingredients

3 cups unsifted all-purpose flour
1 cup chopped walnuts
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
3 large eggs
1 cup vegetable oil or 1 cup canola oil
2 cups sugar
2 teaspoons vanilla extract
2 cups unpared coarsely shredded zucchini
1 (8 1/4 ounce) can crushed pineapple, drained

Steps:

Preheat oven to 350 degrees. Grease and flour two 8x4-inch loaf pans; set aside.
In a medium bowl, combine flour, nuts, baking soda, cinnamon, salt, nutmeg and baking powder; set aside.
In large bowl of an electric mixer, at high speed, beat eggs until frothy. Beat in oil, sugar, and vanilla. Beat until mixture is thick and foamy. Stir in zucchini, pineapple, and flour mixture.
Pour into prepared pans, dividing evenly. Bake 1 hour, or until cake tester inserted in center comes out clean.
Let breads cool in pans 10 minutes. Turn out onto wire racks to cool completely.

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Preheat oven to 325°F. Butter and flour two 8x4x2 1/2-inch metal loaf pans. Whisk flour, cinnamon, salt, baking soda, allspice, and baking powder in medium bowl to blend. Whisk sugar, vegetable oil, eggs, vanilla, and lemon peel in large bowl to blend. Whisk in flour mixture. Mix in zucchini and walnuts. Pour batter into prepared pans.
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