ZUCCHINI BREAD
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
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
AUNT RITA'S ZUCCHINI BREAD
Make and share this Aunt Rita's Zucchini Bread recipe from Food.com.
Provided by litldarlin
Categories Breads
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix together 1 cup of oil,2 cups of sugar Add 2 cups of zucchini.
- Add 3 eggs and 3 tsps of vanilla.
- Sift together 2½ cups of flour, 1 teaspoons of salt,
- 2 tsps of baking soda and ¼ tsp of baking powder.
- Add 3 tsps of cinnamon.
- Mix all together - then add the ½ cup of pecans.
- Bake for 1 hour in a preheated 350 degree F oven in 3 - 3½" x 7" x 2" inch pans. Spray all 3 pans with Pam cooking spray. Cool 10 minutes before removing from pans,.
Nutrition Facts : Calories 884, Fat 46, SaturatedFat 6.8, Cholesterol 105.8, Sodium 862.9, Carbohydrate 110.5, Fiber 3.4, Sugar 68.3, Protein 9.9
ZUCCHINI BREAD (AUNT RUTH'S)
Make and share this Zucchini Bread (Aunt Ruth's) recipe from Food.com.
Provided by EdibleEducation
Categories Quick Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Blend together eggs, sugar, oil, and zucchini.
- Mix together remaining dry ingredients in a separate bowl.
- Add dry ingredients to zucchini mixture.
- Add nuts, vanilla, and (optional) raisins.
- Pour into 2 or 3 greased loaf pans.
- Bake at 350 degrees Fahrenheit for 1 hour.
Nutrition Facts : Calories 2747.1, Fat 153, SaturatedFat 21.5, Cholesterol 279, Sodium 3001.2, Carbohydrate 319.9, Fiber 12.2, Sugar 207.1, Protein 35.8
CLASSIC ZUCCHINI BREAD
A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both. This version is on the sweeter side, the vegetal flavors mellowed by brown sugar, cinnamon and a bit of browned butter. While not always necessary, squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist. Since this recipe makes two loaves (if you're going to grate all that zucchini, might as well make it count), know that one will freeze excellently for at least a month. The recipe can also be halved with great success.
Provided by Alison Roman
Categories quick breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Lightly grease 2 8-x4-inch loaf pans with softened butter and line with parchment paper.
- Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and smell like hazelnuts, 5 to 7 minutes. Use a whisk to scrape up any browned bits on the bottom of the pot; set aside.
- Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl.
- Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended.
- Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and browned butter to the egg mixture, whisking to blend.
- Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate until no dry spots remain.
- Divide batter among prepared pans, smoothing the top. Sprinkle both with demerara sugar, if using, and place in oven. Bake, rotating once, until bread is golden brown on top, pulls away from the sides and springs back lightly when pressed at the top, 50 to 60 minutes.
- Let cool completely on a wire rack before removing from the loaf pan.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 251 milligrams, Sugar 18 grams, TransFat 0 grams
MY GREAT AUNT'S ZUCCHINI BREAD
This is ridiculously good zucchini bread. Its a recipe passed down to my mom from my great aunt. Its moist, just the right amount of sweetness, perfect spices, great toasted or right off the loaf with some butter.
Provided by Yummy InMyTummy
Categories Breads
Time 2h
Yield 2 Loaves, 20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven 325 F.
- Grease and flour 2 5x9 loaf pans or 4 mini loaf pans.
- Shred the zucchini into thin strips either by hand or a food processor attachment.
- Press the zucchini dry by putting it in a strainer and press down (in the sink or outside) with a few paper towels until the towels don't really absorb much more water. (This is so the zucchini absorb the ingredients rather than make the bread mushy with all their water).
- In a large mixing bowl mix sugar, oil, eggs, vanilla and zucchini.
- Sift (the sifting is important!) flour, baking powder, baking soda, salt and spices (sometimes I add more of the spices if I'm making the loaf for me).
- Add dry mixture to wet zucchini mixture and beat with a fork until well blended.
- Fold in chopped nuts.
- Pour into the loaf pans.
- Bake at 325 F for 1 hour, or 45 min if you're using mini loaf pans.
- Check every 20 minutes for doneness with a toothpick or knife. I like it when its just starts to get crispy on top, but still has a little shine to it.
- Cool 20 minutes in pans on a rack, then remove from pans.
Nutrition Facts : Calories 297.3, Fat 15.4, SaturatedFat 2.2, Cholesterol 31.7, Sodium 183.9, Carbohydrate 36.8, Fiber 1.4, Sugar 20.7, Protein 4.2
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