Super Moist Zucchini Bread Recipe 465

MUST-TRY, SUPER-MOIST ZUCCHINI BREAD

Must-Try, Super-Moist Zucchini Bread image

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

Ingredients

a scant 2 cups (227 g) flour (see notes above)
¾ teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon cinnamon, optional
1 teaspoon kosher salt
1 cup light (213 g) brown sugar
½ cup (100 g) granulated sugar
¾ cup vegetable oil
1 teaspoon vanilla extract
2 eggs, lightly beaten
2½ cups grated zucchini, (12-16 oz.)

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

Wonderfully Moist Zucchini Bread image

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

Ingredients

3 eggs
1 cup oil
2 1/4 cups sugar
2 cups zucchini, grated with skin on
1 1/2 tablespoons cinnamon
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons pure vanilla extract
1 cup chopped nuts (optional) or 1 cup raisins (optional)

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

Super Moist Zucchini Bread image

This zucchini bread is moist and easy to put together! These get eaten fast so watch out! Add some mashed bananas, shredded carrots, or raisins as well. Top with a crumble or frosting!

Provided by mcdonaldstkd

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h30m

Yield 24

Number Of Ingredients 11

Ingredients

3 cups grated zucchini
3 cups all-purpose flour
3 tablespoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup unsweetened applesauce
3 tablespoons vanilla extract
3 eggs
3 tablespoons butter, melted
1 cup chopped walnuts

Steps:

Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans or 2 12-cup muffin pans.
Place the zucchini in a strainer and set aside to drain into a bowl or sink.
Sift the flour, cinnamon, baking soda, baking powder, and salt together in a large bowl. Create a well in the middle of the flour mixture; combine the applesauce, vanilla, eggs, butter, walnuts, and drained zucchini in the center of the well. Mix until all ingredients are combined into a batter; pour into the loaf pans.
Bake the loaves in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour for loaves or 25 minutes for muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 124 calories, Carbohydrate 15.2 g, Cholesterol 27.1 mg, Fat 5.4 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 190.9 mg, Sugar 1.7 g

SUPER MOIST ZUCCHINI BREAD RECIPE - (4.6/5)

Super Moist Zucchini Bread Recipe - (4.6/5) image

Provided by á-46071

Number Of Ingredients 11

Ingredients

3 cups grated zucchini
3 cups all-purpose flour
3 tablespoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup unsweetened applesauce
3 tablespoons vanilla extract
3 eggs
3 tablespoons butter, melted
1 cup chopped walnuts

Steps:

1.Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans or 2 12-cup muffin pans. 2.Place the zucchini in a strainer and set aside to drain into a bowl or sink. 3.Sift the flour, cinnamon, baking soda, baking powder, and salt together in a large bowl. Create a well in the middle of the flour mixture; combine the applesauce, vanilla, eggs, butter, walnuts, and drained zucchini in the center of the well. Mix until all ingredients are combined into a batter; pour into the loaf pans. 4.Bake the loaves in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour for loaves or 25 minutes for muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MOM'S ZUCCHINI BREAD

Mom's Zucchini Bread image

Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

Provided by v monte

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

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.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g

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