Zucchini Bread Doris Christophs Recipes

ZUCCHINI BREAD

Zucchini Bread image

Provided by Trisha Yearwood

Time 1h55m

Yield 2 loaves

Number Of Ingredients 13

Ingredients

Nonstick cooking spray, for greasing the loaf pans
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
3 large eggs, beaten
3 cups grated zucchini
1/2 cup frozen grated coconut, thawed
1/2 cup walnuts, chopped
1/4 cup maraschino cherries

Steps:

Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray.
In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries.
Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.

ZUCCHINI BREAD (BREAD MACHINE)

Zucchini Bread (Bread Machine) image

This is a quick bread, not a yeast bread, for a bread machine with a quick bread cycle. From Cuisinart. Posted in response to a request.

Provided by duonyte

Categories Quick Breads

Time 2h

Yield 1 1 1/2 lb loaf

Number Of Ingredients 13

Ingredients

1/3 cup vegetable oil
3/4 cup shredded zucchini
2 large eggs, room temperature
1/3 cup brown sugar, packed
3 tablespoons granulated sugar
1 1/2 cups all-purpose flour, unbleached
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup chopped walnuts
1/3 cup raisins

Steps:

Place ingredients in order shown in bread pan and select Quick Bread/Cake cycle. Select 1 1/2 lb loaf size. Press Start.
After 4 minutes, scrape down the sides and bottom of the bread pan with a rubber spatula. Allow cycle to continue.
When baking is completed, remove and turn out onto wire racki to cool.
Wrap in plastic wrap after completely cooled.
Note: Baking powder and baking soda lose their power faster than you realize. Unless your packages are new, test before using. To test baking soda, put a few tablespoons of white vinegar into a small bowl and add a teaspoon of baking soda. It should bubble up furiously, and the foaming should take several moments to subside. The more bubbles, the more potent the baking soda. If there is no reaction, or you only end up with a handful of small bubbles, you need to replace your baking soda.To test baking powder, baking powder, pour a teaspoonful of baking powder into a bowl or small glass.Fill the bowl with hot water to cover the baking powder (about 1/4 cup should do it).If the baking powder begins to bubble furiously, it's fine to use in your recipes.Tip: For best results, do not dip a wet spoon into the can of baking powder when measuring what you need. The moisture will activate the baking powder left behind in the can and it won't be as good to use next time. If you see lumps in your baking powder, that's usually a sign moisture has found its way inches.

ZUCCHINI BREAD

Zucchini Bread image

If your garden has blessed you with an abundance of everyone's favorite squash, then it's time to get out the grater, fire up the oven and bake some loaves with this moist, tender, spice-infused easy Zucchini Bread recipe. We'll show you how to make homemade Zucchini Bread with a quick-prep recipe and tips for easily swapping veggies or adding fruit for a dash of sweetness. Master this recipe and you'll open the door to a delicious season of homegrown goodness.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 3h25m

Yield 24

Number Of Ingredients 13

Ingredients

3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups Gold Medal™ all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired

Steps:

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 14 g, TransFat 0 g

PERFECT ZUCCHINI BREAD

Perfect Zucchini Bread image

Make and share this Perfect Zucchini Bread recipe from Food.com.

Provided by Cupcake-Princess

Categories < 4 Hours

Time 1h5m

Yield 2 loaves

Number Of Ingredients 13

Ingredients

3 cups shredded zucchini
1 2/3 cups sugar
2/3 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon salt
1/2 cup walnuts, chopped
1/2 cup raisins

Steps:

Preheat oven to 350 degrees. Grease only the bottoms of two 8 by 4 inch loaf pans.
In a large mixing bowl stir together zucchini, sugar, oil, eggs, and vanilla. Stir in flour, baking soda, baking powder, cinnamon, cloves, and salt. Mix in walnuts and raisins.
Divide batter evenly between prepared pans. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool bread in pans for 10 minutes. Loosen the sides of the loaves, remove from pans and place top side up onto cooling racks. Cool competley.

Nutrition Facts : Calories 2464.2, Fat 104.2, SaturatedFat 14.7, Cholesterol 423, Sodium 2681, Carbohydrate 351.5, Fiber 11.2, Sugar 193.8, Protein 39.9

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