Auntie Shirleys Zucchini Bread Recipes

AWARD-WINNING ZUCCHINI BREAD WITH BROWN SUGAR STREUSEL

Steps:

• Preheat the oven to 350°F (177°C). Grease an 8×4 inch loaf pan. See notes for muffins.
• Combine the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the cold butter with two forks or a pastry cutter (preferred). Mix until the streusel resembles coarse crumbs. Stir in the chocolate chips. Set aside.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips (or nuts) together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, vanilla, and zucchini together until combined. Pour into the dry ingredients. Gently whisk until *just* combined; do not overmix. Batter will be semi-thick.
• Spread the batter into prepared loaf pan. Bake the bread for 20 minutes. Remove from the oven and sprinkle streusel on top. Using the back of a spoon, gently press the streusel down into the top of the loaf. The reason you are adding it after 20 minutes is to prevent it from sinking to the bottom of the bread as it bakes. Return bread to the oven and bake for an additional 25-30 minutes or until a toothpick inserted in the center comes out clean. If you notice the loaf is browning on top or on the edges too quickly, loosely tent the loaf with aluminum foil. Baking times vary so keep an eye on yours.
• Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing.
• Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

SOPHIE'S ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift together flour, salt, soda, cinnamon, baking powder.
• Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

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.

AUNTIES CHOCOLATE ZUCCHINI BREAD

Steps:

• 1. Heat oven to 350. Lightly spray 2 loaf pans w/ cooking spray. In lg bowl, beat eggs, oil, sugar and vanilla until smooth.
• 2. Stir in zucchini. In bowl, combine all dry ingredients, add to zucchini mix. Mix well w/ spoon. Pour mix evenly into loaf pans.
• 3. Bake 1 hr, or until a toothpick inserted in center comes out clean. I usually check it at 50 mins. You want it to be moist, not dried out.

AUNTIE SHIRLEY'S ZUCCHINI BREAD

Steps:

• 1. Heat oven to 325. Spray 2- 8" x 4" loaf pans w/ cooking spray. In bowl, sift together flours, salt, baking soda, baking powder and cinnamon. In another bowl, beat eggs, oil, vanilla and sugar.
• 2. Add flour mix to egg mix. Beat until creamy. Stir in zucchini and walnuts. Pour batter evenly into pans.
• 3. Bake 40 min, or until a toothpick inserted in center comes out clean. Cool. Remove bread from pans and cool completely.

CLASSIC ZUCCHINI BREAD

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.

SHIRLEY'S ZUCCHINI BREAD

Steps:

• 1. Combine and mix well: 2 cups sugar 3 cups flour 1 teaspoon each: Salt, cinnamon, baking powder and baking soda.
• 2. Add: 1 cup vegetable oil 3 large eggs 2 teaspoons vanilla. Blend.
• 3. Add: 3 cups grated zucchini. 3/4 to 1 cup each or all: Raisins, coconut, chopped pecans or walnuts.
• 4. Preheat oven to 350. Grease and flour two loaf pans. Divide between the two loan pans and bake for one hour. Use toothpick to check for doneness. Start checking at 1 hour. When done, let stand for 15 minutes and remove from pans. Cool on racks.