Zucchini Bread Barb Recipes

ZUCCHINI BREAD

Zucchini Bread image

This zucchini bread studded with walnuts and currants (or chocolate chips, if you prefer) is a great way to use up your summer zucchini.

Provided by Jennifer Segal

Categories Breads

Time 1h30m

Yield Two {8½ x 4½-inch|22 x 11-cm} loaves

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour, spooned into measuring cup and leveled-off
2½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
3 large eggs
1¾ cup granulated sugar
2 cups grated zucchini (you'll need two medium zucchinis; do not wring out the liquid)
2 sticks (1 cup) unsalted butter, melted and slightly cooled
2 teaspoons vanilla extract
1 cup chopped walnuts, lightly toasted if desired
½ cup currants or raisins (optional)

Steps:

Preheat oven to 325°F and set rack in middle position. Generously grease two 8½ x 4½-inch loaf pans with nonstick cooking spray.
In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.
In a large bowl, whisk the eggs with the sugar. Add the grated zucchini, melted butter, and vanilla extract; using a wooden spoon or rubber spatula, stir to combine.
Add the dry ingredients to liquid ingredients and mix until just combined. Add the nuts and currants, then divide the batter evenly into the prepared pans. Bake for 60 to 65 minutes, or until a cake tester comes out clean. Set the pans on a wire rack and let cool for about 10 minutes, then turn the loaves out onto rack to cool completely.
Note: You can also add chocolate chips to this bread. I typically use between ¾ to 1 cup chocolate chips instead of nuts and currants. Whatever combination you use, just be sure total add-ins (nuts, currants, chips) do not exceed 1½ cups.
Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Nutrition Facts : ServingSize 1-inch slice, Calories 302, Fat 14g, Carbohydrate 41g, Protein 4g, SaturatedFat 8g, Sugar 23g, Fiber 1g, Sodium 65mg, Cholesterol 252mg

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

ZUCCHINI BREAD

Zucchini Bread image

This moist bread has been in the family for as long as I can remember. I like it because it's easily thrown together in one bowl and very moist -- perfect for a snack at work or school!

Provided by Sackville

Categories Quick Breads

Time 1h10m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 cups sugar
3 eggs
3 cups flour
3 teaspoons vanilla
1 cup oil
2 cups zucchini, grated
1/4 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 cup nuts (optional)
3 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/2 teaspoon clove

Steps:

Preheat oven to 350 degrees.
Combine all ingredients.
Pour into two greased loaf pans.
Bake for one hour.

Nutrition Facts : Calories 347.6, Fat 14.9, SaturatedFat 2.1, Cholesterol 34.9, Sodium 136.3, Carbohydrate 50.4, Fiber 1.1, Sugar 31.8, Protein 3.8

ZUCCHINI BARS

Zucchini Bars image

This snack cake is so delicious that my family can eat the entire batch in one day! Very easy and moist.

Provided by AMISPKRIS

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 12

Number Of Ingredients 12

Ingredients

3 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 ⅓ cups all-purpose flour
¼ teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups grated zucchini
½ cup margarine
1 (3 ounce) package cream cheese, room temperature
2 ½ cups confectioners' sugar, sifted

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a large bowl, mix together the eggs, oil, sugar and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture. Mix in the zucchini. Spread the batter evenly into the prepared pan.
Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
To make the frosting, blend together the margarine, cream cheese and confectioners' sugar until smooth. Spread over warm cake. Allow cake to cool completely before cutting into bars.

Nutrition Facts : Calories 590.1 calories, Carbohydrate 77.9 g, Cholesterol 54.3 mg, Fat 29.7 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 6.1 g, Sodium 540 mg, Sugar 58.5 g

BARB'S BEST ZUCCHINI BREAD

Barb's Best Zucchini Bread image

This is an awesome recipe from my sister. I don't know where she got it, but it is absolutely scrumptious and a must-have for all of you gardeners out there :)

Provided by Karen..

Categories Quick Breads

Time 1h20m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 14

Ingredients

3 eggs
2 cups sugar
2 cups shredded zucchini
1 cup vegetable oil
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/2 cup chopped nuts
1/2 cup raisins (optional)

Steps:

Preheat oven to 325* and grease bottom only of two 9 x 5 bread pans.
Beat eggs until foamy.
Stir in sugar, zucchini, oil and vanilla.
Combine dry ingredients and spices and gradually add to wet ingredients.
Fold in nuts and raisins.
Pour into prepared pans.
Bake for 60 to 80 minutes or until center tests done.
Cool for 10 minutes on rack and then remove from pans.
Cool completely on rack before slicing.

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