Zucchini Bread Recipe 475

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 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

GRANDMA'S BEST ZUCCHINI BREAD

Grandma's Best Zucchini Bread image

This top-secret family recipe for spicy, moist bread uses dates for a delicious change from ordinary zucchini bread. We like to spread warm slices with softened cream cheese for an extra-special treat!

Provided by Korrine

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 3h30m

Yield 24

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch ground ginger
1 pinch ground black pepper
3 eggs, beaten
2 teaspoons vanilla extract
2 cups white sugar
1 cup vegetable oil
½ cup dates, pitted and chopped
2 cups shredded zucchini

Steps:

Preheat oven to 300 degrees F (150 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper in a bowl until evenly combined; set aside.
Beat the eggs, vanilla, sugar, and vegetable oil in a mixing bowl until smooth. Fold in the flour, dates, and zucchini until no dry spots remain. 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 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 224.5 calories, Carbohydrate 32 g, Cholesterol 23.3 mg, Fat 9.9 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 72.8 mg, Sugar 19.3 g

ZUCCHINI BREAD IV

Zucchini Bread IV image

This is the best zucchini bread I have made! I have other recipes, but this is the best! Thanks to my mother!

Provided by Kristen

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h25m

Yield 24

Number Of Ingredients 11

Ingredients

3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
½ cup chopped walnuts

Steps:

Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
Bake for 60 to 70 minutes, or until done.

Nutrition Facts : Calories 230.6 calories, Carbohydrate 29.6 g, Cholesterol 23.3 mg, Fat 11.6 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 164.5 mg, Sugar 17 g

WONDERFULLY MOIST ZUCCHINI BREAD

Wonderfully Moist Zucchini Bread image

This zucchini bread is just amazing--you'd never know there are veggies in it! When I was first learning to cook, a beautiful Texan woman taught me a few things--one of them being this recipe. So, give it a try and enjoy! (Thanks Cindy!)

Provided by gypsysister

Categories Quick Breads

Time 21m

Yield 2 loaves

Number Of Ingredients 11

Ingredients

3 eggs
1 cup oil
2 1/4 cups sugar
2 cups zucchini, grated with skin on
1 1/2 tablespoons cinnamon
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons pure vanilla extract
1 cup chopped nuts (optional) or 1 cup raisins (optional)

Steps:

Beat eggs until fluffy.
Add oil, sugar, zucchini.
Add dry ingredients.
Add vanilla and if using , fold in nuts and raisins.
Bake at 350°F in 2 greased and floured loaf pans for approx 1 hour, or until toothpick comes out clean.

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

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

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Use small to medium zucchini. When it comes to choosing the zucchini you bake with, smaller is better. Smaller zucchini have more moisture and sweetness - exactly what you want in your bread batter - while supersized zucchini are much too dry and bitter to use for zucchini bread.
Don't bother peeling the zucchini. Unless you really dislike seeing tiny flecks of green in your bread, you don't have to go through the extra step of peeling zucchini, especially if you use smaller zucchini instead of big ones.
To seed or not to seed? If you take my advice and use small to medium zucchini to make your bread, then the seeds should be small enough to disappear into the batter.
Grate, don't chop. Here's how to grate a zucchini: Cut off the ends of the zucchini and rub it against the shredder side of a box grater to make a pile of squash that's perfectly sized for baking zucchini bread.
Squeezing is optional. Some recipes tell you to remove extra moisture from the grated zucchini by squeezing it in a clean kitchen towel. But unless your zucchini is excessively juicy, squeezing the squash could be removing some of the moisture you really do want in the bread.
Mix lightly. Whether you're making zucchini bread, banana bread, pumpkin bread, waffles, or pancakes, you always want to mix the dry ingredients together first, then mix the wet ingredients together in a separate bowl.
Line the baking pan with parchment paper. Yes, your recipe may say to grease and flour the baking pan, but adding a layer of parchment paper helps ensure your bread comes out of the pan cleanly.

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