Zucchini Bread More Like A Cake Recipes

EASY CAKE MIX ZUCCHINI BREAD

Steps:

• Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
• In large bowl, stir cake mix, cinnamon, oil, milk and eggs until well blended. Add zucchini; mix well. Divide batter evenly between pans.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Wrap tightly, and store at room temperature up to 2 days.

ZUCCHINI BREAD

Steps:

• Butter the pan(s). (Optional: then coat the insides with granulated sugar -- after greasing, pour some sugar into the pan, distribute evenly, pour out excess.)
• Pre-heat oven to 350 F (175 C).
• In a bowl, stir together flour, baking powder, baking soda, cinnamon, and salt.
• In bowl large enough to hold all of the ingredients, beat eggs and sugar with a spoon until smooth (about a minute).
• In the jar of a blender, combine oil, grated zucchini and vanilla extract. Blend until mixture is smooth (this might take a few seconds of blending, then mixing with a spoon to redistribute, then a few more seconds of blending). Add to the eggs/sugar mixture.
• Add the dry ingredients to the wet ingredients. Stir well.
• Fold in the nuts.
• Pour into prepared pans.
• The baking time depends on the pans you selected. For a full small-sized loaf pan or a partially filled regular-sized loaf pan, baking time is 45-40 minutes. For a full regular-sized loaf pan, baking time is 50-55 minutes. Rotate half-way through. Check the loaves near the end for doneness with a cake tester (every oven is different!) -- the tester should come out clean when the loaf is ready.

CHOCOLATE ZUCCHINI LOAF CAKE

Steps:

• Heat oven to 325 degrees. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the long sides to create a sling.
• In a large bowl, vigorously whisk together the eggs, light brown sugar, oil, vanilla extract and salt until smooth and glossy, about 30 seconds. Add the grated zucchini and mix with a rubber spatula until incorporated.
• Using a fine-mesh strainer, sift the flour, cocoa powder, baking powder and baking soda directly into the bowl and stir with a rubber spatula just until combined and no pockets of unincorporated flour remain. (Try not to overmix.) Add all but 1 tablespoon of the chocolate chips to the batter and stir until evenly distributed.
• Transfer the batter to the prepared pan. Sprinkle the top with coarse sugar and the reserved chocolate chips, pressing them in slightly so they stick. Bake until the cake puffs slightly and a skewer or cake tester inserted into the center comes out clean with just a few moist crumbs attached or with smudges of melted chocolate chips (the chips will be dark brown versus the lighter color of uncooked cake batter), 75 to 80 minutes.
• Let the loaf cake cool in the pan for 15 minutes. Using the parchment paper, lift the cake out of the pan and let cool completely on a rack before slicing, about 2 hours.

ZUCCHINI BREAD IN A MUG

Steps:

• Mix together flour, brown sugar, baking powder, salt, cinnamon, vanilla, almond milk, and vegetable oil in an 8- to 12-ounce mug. Stir until well combined.
• Pat dry the zucchini between 2 paper towels. Add zucchini and walnuts to the mixture, and stir until just combined.
• Cook uncovered in the microwave on high power for 1½ to 2 minutes. Enjoy straight from the mug.

ZUCCHINI BREAD/CAKE

Steps:

• Beat eggs till light and foamy.
• Add sugar, oil, zucchini, carrot, and vanilla to mixture.
• Add all dry ingredients.
• Mix in chips.
• Pour in loaf pans or cupcakes.
• Bake at 350 for 1 hour.
• I sometimes use about 3/4 cup of applesauce and 1/2 cup of oil for great results.