The Ultimate Zucchini Bread Recipes

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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

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

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

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.

THE ULTIMATE ZUCCHINI BREAD



The Ultimate Zucchini Bread image

Showcase one of summer's favorite vegetables with a delicious quick bread recipe from The Culinary Institute of America. Zucchini's green, plump, homegrown goodness is an ideal baking ingredient, providing color, moisture, and nutrition. Commonly served as a breakfast pastry or as a simple dessert, zucchini bread makes a scrumptious snack when paired with a glass of cold milk. **An important, but often overlooked, guideline is the importance of sifting dry ingredients together to remove lumps and to blend them evenly. Sifting helps to ensure a fully combined batter with minimal mixing time. Also, all ingredients should be at room temperature before they are added. Ingredients that are too cold may cause the batter to separate or curdle. If the batter should separate, continue to mix until it becomes smooth again. **Before mixing begins, toast the nuts. Toasting nuts intensifies their natural flavor and enhances the finished product. For a small quantity of nuts, such as the amount in the following recipe, preheat a dry skillet over medium heat. Once the pan is hot, scatter the nuts in a single layer without crowding them. Gently swirl the pan or stir the nuts frequently to allow for even toasting. Immediately transfer toasted nuts to a cool container. This keeps them from continuing to brown. Toasting nuts before chopping them produces the best results. **To further enhance the appearance and flavor, Chef Marc Haymon, lecturing instructor in baking and pastry at The Culinary Institute of America, recommends topping the zucchini bread with sunflower seeds before baking.

Provided by NcMysteryShopper

Categories     Quick Breads

Time 1h10m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 13

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 1/2 cups zucchini (grated unpeeled)
1 cup sugar
4 large eggs, lightly beaten
1/2 cup vegetable oil
2 tablespoons orange zest, grated
1 cup toasted walnuts (coarsely chopped) or 1 cup toasted pecans (coarsely chopped)

Steps:

  • Preheat the oven to 350°F;.
  • Grease and flour two 8½-inch loaf pans.
  • Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into a bowl and set aside.
  • Combine the zucchini, sugar, eggs, oil, and orange zest in a large bowl and mix by hand until evenly blended.
  • Add the sifted dry ingredients to the zucchini mixture; Stir by hand just until the batter is evenly moistened and blended; Fold in the nuts.
  • Divide the batter between the prepared loaf pans.
  • Bake until the edges are browned and starting to pull away from the pan and the bread springs back when lightly pressed with your fingertip, 50-55 minutes.
  • Remove the loaves from the pans and let cool on wire racks before serving.

Nutrition Facts : Calories 186, Fat 8.8, SaturatedFat 1.2, Cholesterol 31, Sodium 166.9, Carbohydrate 23.7, Fiber 1.1, Sugar 8.9, Protein 3.8

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  • 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.
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