Ww Zucchini Bread Recipes

WW ZUCCHINI BREAD

Steps:

• Preheat oven to 425 F; spray an 8x4" loaf pan with nonstick spray.
• In a large bowl, beat the egg until pale yellow, gradually adding the sugar.
• Sift the flour, baking powder, salt and nutmeg into a sheet of wax paper. In a small bow, whisk the buttermilk, butter, and lemon zest. Alternately beat half the flour mixture and half the buttermilk mixture into the egg mixture. Fold in the zucchini; the batter will thick.
• Transfer to the pan. Bake on the upper oven rack 10 minutes reduce the oven temperature to 400°F Bake until a toothpick inserted in the center comes out clean, 50-60 minutes longer. Cool in the pan on a rack 10 minutes; remove from the pan and cool completely on the rack.
• 1/7th of this recipe equals 3 WW Points.
• I just made these into muffins instead. I did double the batch to make 12.

MOM'S ZUCCHINI BREAD

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.

ZUCCHINI BREAD

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.

CALEY'S CLASSIC ZUCCHINI BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare 2 8x4-inch loaf pans with cooking spray.
• Beat the eggs in a mixing bowl with an electric mixer until frothy. Slowly add the sugar while continually beating. Stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. Add the zucchini to the mixture and stir.
• Mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. Add the chopped walnuts and stir. Divide the batter between the two prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

WHOLE WHEAT ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease three 8x4 inch loaf pans and set aside.
• In a large bowl, whisk together the eggs, honey, brown sugar, oil and vanilla. Combine the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda and salt; stir into the wet ingredients until moistened. Gently stir in the zucchini and walnuts until evenly distributed. Divide batter evenly between the prepared pans.
• Bake for 50 to 60 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool in the pan until cool enough to touch, then turn out onto a wire rack to cool completely. Wrap in plastic wrap or store in a plastic bag when cool.

HEALTHY LOW-FAT BANANA ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees.
• Whisk together white flour, wheat flour, oats, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt.
• In a separate bowl, beat the eggs.
• Add the sugar, oil, applesauce, and mashed bananas to the eggs; mix well.
• Add the vanilla.
• Combine the wet and dry mixtures. Stir until just combined.
• Fold in the zucchini and raisins.
• Pour into 2 lightly greased loaf pans (9x5-inch).
• Bake for 45-50 minutes or until a knife comes out clean.