Zucchini Molasses Raisin Bread Recipes

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ZUCCHINI BREAD MADE WITH BROWN SUGAR AND MOLASSES



Zucchini Bread Made With Brown Sugar and Molasses image

I have been making this zucchini bread for years now. I got it from a friend of mine and we used to make it and give it out for Christmas in baskets. Everyone seems of love it and always want more. This bread will come out darker, but is not as sweet as made with white sugar. If you have a regular zucchini bread recipe just substitute the white sugar with brown. You also can add 1/2 cup of white sugar instead of 2 cups of brown if you want a lighter bread.

Provided by lacrikit1

Categories     Breads

Time 1h

Yield 3-6 loaves of bread, 3-6 serving(s)

Number Of Ingredients 14

3 eggs
2 cups brown sugar (or 1/2 cup white sugar and 1 1/2 cups brown sugar)
2 cups chopped zucchini
1 cup corn oil
3 teaspoons vanilla
2 tablespoons molasses
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3 tablespoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
1 cup walnuts (optional)
1 cup raisins (optional)

Steps:

  • Prepare bread pans,. I just use Pam cooking spray.
  • In large mixing bowl: Beat eggs until frothy, add sugar, oil, molasses, vanilla, and zucchini, mix well.
  • Combine flour slowly, add soda,baking powder, cinnamon, nutmeg, and salt. Also add nuts if desired.
  • Pour into bread pans, bake at 325°F for 40 to 45 minutes or until you can stick a toothpick in and it comes out clean.
  • This recipe makes 3 large or 6 small bread pans. This may vary.

ZUCCHINI MOLASSES RAISIN BREAD



Zucchini Molasses Raisin Bread image

Make and share this Zucchini Molasses Raisin Bread recipe from Food.com.

Provided by bullwinkle

Categories     Quick Breads

Time 1h

Yield 2 loaves

Number Of Ingredients 15

4 eggs
2 cups firmly packed brown sugar
1 cup vegetable oil
3 cups coarsely grated zucchini
2 tablespoons molasses
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 cup raisins

Steps:

  • Beat eggs in a large mixing bowl at medium speed until foamy.
  • Gradually add sugar, beating well.
  • Add oil and beat until blended.
  • Add the zucchini, molasses and vanilla, strirring well.
  • Combine flour and the next 7 ingredients until blended.
  • Add flour mixture to zucchini mixture and stir until well combined.
  • Add raisins and stir well.
  • Pour batter into 2 greased and floured 9x5x3 inch loafpans.
  • Bake at 350* for 55 to 60 minutes or until toothpick inserted in center comes out clean.
  • Let cool in pans 10 and then remove from pans and cool completely on wire racks.
  • Makes 2 loaves.

Nutrition Facts : Calories 3176.9, Fat 122.3, SaturatedFat 17.8, Cholesterol 423, Sodium 2104.7, Carbohydrate 487.5, Fiber 13, Sugar 271, Protein 43.1

ZUCCHINI RAISIN BRAN MUFFINS



Zucchini Raisin Bran Muffins image

Categories     Bread     Mixer     Vegetable     Breakfast     Brunch     Bake     High Fiber     Raisin     Walnut     Zucchini     Healthy     Bran     Whole Wheat     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 15

2/3 cup all-purpose flour
2/3 cup whole-wheat flour
2/3 cup miller's bran (available at natural foods stores, specialty foods shops, and some supermarkets)
2 teaspoons double-acting baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 stick (1/2 cup) unsalted butter, softened
2/3 cup sugar
2 large eggs
1 teaspoon vanilla
1/4 cup milk
1/2 cup raisins
1/2 cup chopped walnuts
2 cups coarsely grated zucchini

Steps:

  • Preheat the oven to 375°F. In a bowl whisk together the flours, the bran, the baking powder, the salt, the cinnamon, and the cloves. In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, the walnuts, and the zucchini. Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.

MINI ZUCCHINI BREAD



Mini Zucchini Bread image

This old family recipe came from my grandmother. I've made this bread many times and have given it as gifts for Christmas. The molasses makes it darker than most zucchini breads but gives it a rich flavor. -Ruth Lear, Bradenton, Florida

Provided by Taste of Home

Time 50m

Yield 2 loaves (6 slices each).

Number Of Ingredients 12

1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
2 large eggs
1 cup shredded zucchini
3/4 cup sugar
1/2 cup canola oil
1-1/2 teaspoons molasses
1-1/2 teaspoons vanilla extract
1/2 cup chopped pecans

Steps:

  • In a large bowl, combine the flour, baking powder, salt, cinnamon and baking soda. In a small bowl, whisk the eggs, zucchini, sugar, oil, molasses and vanilla. Stir into dry ingredients just until moistened. Fold in nuts., Transfer to two greased and floured 5x3-3/4x2-in. loaf pans. Bake at 350° for 38-42 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack.

Nutrition Facts : Calories 239 calories, Fat 14g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 171mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

ZUCCHINI RAISIN BREAD



Zucchini Raisin Bread image

Billie Hersh of Ritzville, Washington makes this moist bread with shredded zucchini, plump raisins and cinnamon. "Try slices of it toasted," she suggests.

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (about 1-1/2 pounds).

Number Of Ingredients 10

3/4 cup plus 2 tablespoons water (70° to 80°)
2 tablespoons butter, softened
1 cup shredded zucchini
2 tablespoons sugar
4-1/2 teaspoons nonfat dry milk powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
3-1/2 cups bread flour
2-1/2 teaspoons active dry yeast
1/2 cup raisins

Steps:

  • In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (machine may audibly signal this), add the raisins.

Nutrition Facts : Calories 125 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 167mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

OATMEAL RAISIN MOLASSES BREAD



Oatmeal Raisin Molasses Bread image

DH loved the bread his grandmother always made. This is the closest we ever got to it. Use a bread machine for the dough and bake in the oven.

Provided by Nadine

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h35m

Yield 16

Number Of Ingredients 10

1 cup rolled oats
¾ cup molasses
2 tablespoons butter
1 teaspoon salt
1 ½ cups boiling water
1 tablespoon white sugar, divided
¼ cup warm water (about 100 degrees F/38 degrees C)
2 ½ teaspoons active dry yeast
4 ½ cups bread flour
1 ½ cups raisins

Steps:

  • Place oats, molasses, butter, and salt into the bread maker bowl; add the boiling water.
  • Measure 1/4 teaspoon sugar into a small cup and set aside. Pour remaining sugar into the oat mixture and stir. Let mixture cool to about 100 degrees F/38 degrees C, about 20 minutes.
  • Pour warm water into the reserved sugar in the small cup; add yeast.
  • Pour bread flour atop the oat mixture. Pour yeast mixture over the flour.
  • Select Dough setting and press start. Check your owner's manual to see how long the kneading lasts, so you can add raisins to the dough 5 minutes before it finishes kneading. Let the bread maker run the full dough cycle, about 1 hour, though it will depend on your machine.
  • Grease 2 bread pans.
  • Turn dough out onto a lightly floured surface. Punch down dough, but do not knead. Separate into two loaves and place in prepared pans; cover each with a damp towel and allow to rise for about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 15 to 20 minutes.

Nutrition Facts : Calories 122 calories, Carbohydrate 26.7 g, Cholesterol 3.8 mg, Fat 1.9 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 164.1 mg, Sugar 17.4 g

ZUCCHINI BREAD WITH GOLDEN RAISINS



Zucchini Bread With Golden Raisins image

A great zucchini bread that makes two loaves, one to eat and one to share or freeze for later. This is from a Del Monte cookbook originally, but I have tweaked it through the years. Everyone who tries it loves it, even the kiddos- enjoy!

Provided by Munchkin Mama

Categories     Quick Breads

Time 1h25m

Yield 2 loaves

Number Of Ingredients 12

3 cups grated zucchini (about 2 medium, I leave the skins on)
2 cups sugar
1 cup oil
3 eggs, beaten
1 tablespoon vanilla extract
3 cups flour
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup golden raisin
1/3 cup walnuts (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Grate zucchini- set aside.
  • Cream sugar and oil together. Add eggs, zucchini and vanilla, mixing well.
  • Sift together flour, cinnamon, salt, baking powder, and baking soda. Add raisins and nuts.
  • Combine wet and dry ingredients and mix well (but dont overmix).
  • Pour into two greased and floured 9 x 5 inch loaf pans.
  • Bake for 1 hour or until tests done.
  • Let stand 10 minutes before turning out onto wire racks to cool.
  • To freeze: Let bread cool completely. Wrap tightly with multiple layers of plastic wrap. Freeze. When ready to eat, take out of the freezer and remove plastic wrap. Thaw on counter and enjoy- tastes like you just got it out of the oven!

ZUCCHINI BREAD II



Zucchini Bread II image

Moist, slightly heavier than normal zucchini bread.

Provided by Dawn Burhans

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 24

Number Of Ingredients 12

3 eggs
¾ cup vegetable oil
1 ⅔ cups packed brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup raisins
½ cup chopped walnuts

Steps:

  • In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into two greased and floured 9 x 5 inch loaf pans.
  • Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.

Nutrition Facts : Calories 213 calories, Carbohydrate 30.4 g, Cholesterol 23.3 mg, Fat 9.3 g, Fiber 1 g, Protein 3 g, SaturatedFat 1.3 g, Sodium 194.5 mg, Sugar 17 g

ZUCCHINI RAISIN MUFFINS



Zucchini Raisin Muffins image

Moist and sweet treat that everyone will love.

Provided by Jenifer Mastrud

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 10

¾ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon baking soda
¼ teaspoon baking powder
1 large egg
½ cup white sugar
¼ cup vegetable oil
1 cup grated zucchini
¼ cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
  • Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl.
  • Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

Nutrition Facts : Calories 118.4 calories, Carbohydrate 17.4 g, Cholesterol 13.6 mg, Fat 5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 0.9 g, Sodium 91.5 mg, Sugar 10.6 g

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