Zucchini Breadcake Recipes

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.

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.

MOM'S ZUCCHINI BREAD

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.

SUPER EASY ZUCCHINI BREAD WITH CAKE MIX

Steps:

• In one bowl mix all ingredients. Will have some lumps and that is ok. As we age those lumps are badges of honor!
• Pour into 2 greased and floured bread loaf pans or 1 loaf pan and 12 muffin cups (lined).
• Cook for 45 minutes at 350°F.
• Muffins 25 minutes at 350°F.
• * Elevation and fuel will vary temps and times. (ex. my propane oven 45 minutes, my DD electric oven 53 min for loaves and similar for muffins).
• ** Tastes great with orange flavor as well, DD made with strawberry cake mix.
• *** NOT as dense as a quick bread but tastes oh so good and light.
• An aditional note: this freezes very well as muffins or bread/cake. I double wrap in plastic and then into a freezer bag. To thaw i take out of freezer bag and let come to room temp, take off plastic and set on paper towels to absorb any excess moisture. To warm just put into a warmed oven or microwave for 30 seconds in a paper towel.

ZUCCHINI CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9-inch baking pan.
• Combine the flour, baking soda, salt, baking powder, and cinnamon in a bowl and set aside. In a separate bowl, mix the eggs, oil, sugar, grated zucchini, and vanilla. Add the flour mixture to the zucchini mixture and stir until just combined. Stir in the chopped nuts. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

CHOCOLATE ZUCCHINI BREAD(CAKE)

Steps:

• Preheat oven to 350 degrees.
• Lightly grease 2 9X5 loaf pans.
• In a bowl combine eggs sugar, oil, zucchini, vanilla, and chocolate; beat well.
• Sift together flour, baking soda, salt cinnamon and nutmeg; stir into liquid mixture to combine.
• Blend in chips, raisins, nut and or coconut.
• Pour into pans.
• Bake for 50-60 minutes.

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.