Yummy In My Tummy Zucchini Bread Recipes
MUST-TRY, SUPER-MOIST ZUCCHINI BREAD
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
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.
YUMMY IN MY TUMMY ZUCCHINI BREAD
I make this delicious, moist bread every summer when the zucchini crop comes out of the garden. Double the recipe...all that extra garden zucchini will become heavenly loaves that you can share :) I usually make about three dozen loaves all together before the summer is over, and many are made to be given away. Usually the first loaf disappears before the other loaves can cool! This is the "most moist" zucchini bread I have ever tasted! (say that 3 times fast!) Make lots.....they won't go to waste, and you can freeze em!
Provided by Mommy Bean
Categories Quick Breads
Time 1h20m
Yield 2 loaves, 14 serving(s)
Number Of Ingredients 13
Steps:
- Combine crisco and sugar.
- Add eggs and vanilla.
- Blend in zucchini and water.
- Add dry ingredients.
- Add raisins.
- Pour into greased and floured loaf pans.
- Bake at 350 degrees for and hour, or until a toothpick inserted in the center of the loaf, comes out clean.
Nutrition Facts : Calories 438.4, Fat 11.7, SaturatedFat 4.5, Cholesterol 58.6, Sodium 468.6, Carbohydrate 79.8, Fiber 2.1, Sugar 52.4, Protein 5.8
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