Zucchini Bread Vi Recipes

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ZUCCHINI BREAD V



Zucchini Bread V image

A moist bread with different spices than standard zucchini bread recipes. This is the best one I've tried, thanks to my stepmom-in-law. I like to freeze the shredded zucchini, and make this in the fall and winter. It's wonderful to serve at the Thanksgiving table.

Provided by Justlynne

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 24

Number Of Ingredients 13

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

Steps:

  • In a large bowl combine sugar, oil, eggs, and vanilla. Add grated zucchini.
  • In a separate bowl sift together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves.
  • Blend dry ingredients into zucchini mixture. Pour into two 8x5 loaf pans coated with cooking spray.
  • Bake in a 325 degree F (165 degrees C) oven for one hour. Cool for 10 minutes and remove from pans. Cool on a wire rack.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.2 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 1.7 g, Sodium 116.5 mg, Sugar 18.8 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

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 BREAD VI



Zucchini Bread VI image

This is a lighter version of zucchini bread. It has a nice lemon flavor and plenty of pecans.

Provided by Phyllis Province

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
¾ teaspoon ground cinnamon
3 eggs
1 cup white sugar
⅔ cup vegetable oil
1 ⅓ cups grated zucchini
¾ teaspoon lemon extract
⅔ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. Sift together flour, baking soda, baking powder, salt and cinnamon.
  • In a large bowl, beat eggs with sugar for 10 minutes. Gradually add oil and beat for two more minutes. Mix in lemon extract, zucchini and pecans. Fold in flour mixture until evenly moistened; do not overmix. Pour batter into prepared pan.
  • Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Nutrition Facts : Calories 311.5 calories, Carbohydrate 34.2 g, Cholesterol 46.5 mg, Fat 18.1 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 2.4 g, Sodium 273.8 mg, Sugar 17.3 g

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

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 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

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

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