Barbs Zucchini Bread Recipes

BARB'S ZUCCHINI CHERRY BREAD/MUFFINS

Barb's Zucchini Cherry Bread/Muffins image

I inherited a old recipe from a family friend for a traditional (read unhealthy) zucchini and set about fixing it and making it just a bit different. I use cherries as I spent my summers in Northern Michigan eating the cherries right off the trees but feel free to mix it up according to your tastes - my sons favorite is cherry and chocolate chip and my husband prefers chocolate pecan. The recipe can handle up to 2 cups of "add-ins"

Provided by Baking Barb

Categories Quick Breads

Time 30m

Yield 16-24 serving(s)

Number Of Ingredients 13

Ingredients

2 cups zucchini, shredded
1 cup unsweetened applesauce
1/4 cup canola oil or 1/4 cup blended vegetable oil
3/4-1 cup sugar (I have used all kinds including natural fruit derived sugars and they all work, amount of sugar is u)
3 eggs
1 tablespoon vanilla extract
2 cups white whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon cinnamon
1 cup dried cherries
1 cup pecans, chopped (optional)

Steps:

Preheat oven to 350.
Combine eggs, applesauce, oil, sugar, zucchini, and vanilla in a bowl and mix until well blended.
Add in flour, baking soda and powder, salt, and cinnamon and mix until just combined.
Fold in dried cherries and pecans (if using).
Pour into 2 8 X 5 loaf pans or 24 lined muffin cups.
Bake 15-20 minutes for muffins or 25-30 minutes for loaves - be sure not to over bake!
Let cool in pans 5 minutes and then remove to a rack to cool completely for eat warm.

Nutrition Facts : Calories 143.4, Fat 4.7, SaturatedFat 0.9, Cholesterol 34.9, Sodium 251, Carbohydrate 22.9, Fiber 2.2, Sugar 11.4, Protein 3.4

BARB'S ZUCCHINI BREAD

Barb's Zucchini Bread image

A simple recipe with simply great taste! I've tried several zucchini bread recipes and this has always been my go-to recipe time and again. It's moist and delicious.

Provided by Barbara Scott

Categories Other Desserts

Time 1h15m

Number Of Ingredients 10

Ingredients

3 eggs
1 c avocado or other oil
1 tsp vanilla extract
4 c grated zucchini
2 rounded cups sugar
3 c flour
1 heaping teaspoon cinnamon
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder

Steps:

1. Mix together first five ingredients.
2. In separate bowl, mix the dry ingredients. Mix with wet ingredients and pour into 2 greased loaf pans.
3. Bake at 350 degrees for 50-60 minutes or until knife comes out clean from center of loaf. DO NOT OVER BAKE. Cool on rack. Serve with cream cheese or butter.
4. NOTE: You can add nuts to this recipe and I've done it both ways and prefer without nuts, although I love them. It just seems the nuts distract from the zucchini flavor.

BARBIE'S BLUEBERRY ZUCCHINI BREAD WITH OATMEAL AND WALNUTS

Barbie's Blueberry Zucchini Bread with Oatmeal and Walnuts image

Best zucchini bread. Super moist and delicious.

Provided by Barbara

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h30m

Yield 20

Number Of Ingredients 14

Ingredients

cooking spray
2 cups white sugar
1 ¼ cups vegetable oil
3 eggs, lightly beaten
1 tablespoon vanilla extract
2 cups shredded zucchini
2 ¾ cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
½ cup old-fashioned oats
½ cup unsweetened shredded coconut
1 pint fresh blueberries
½ cup walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 standard loaf pans or 4 mini loaf pans with cooking spray.
Beat sugar, oil, eggs, and vanilla extract in a large bowl until smooth. Fold in zucchini.
Sift flour, cinnamon, salt, and baking soda together in another bowl. Stir in oats and coconut. Add flour mixture to zucchini mixture; mix slowly until combined. Fold blueberries and walnuts into the batter.
Divide batter among prepared loaf pans.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 20 minutes before serving.

Nutrition Facts : Calories 328 calories, Carbohydrate 38.7 g, Cholesterol 27.9 mg, Fat 18.2 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 3.9 g, Sodium 192.6 mg, Sugar 22.3 g

MOM'S ZUCCHINI BREAD

Mom's Zucchini Bread image

Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

Provided by v monte

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

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.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g

BARB'S BEST ZUCCHINI BREAD

Barb's Best Zucchini Bread image

This is an awesome recipe from my sister. I don't know where she got it, but it is absolutely scrumptious and a must-have for all of you gardeners out there :)

Provided by Karen..

Categories Quick Breads

Time 1h20m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 14

Ingredients

3 eggs
2 cups sugar
2 cups shredded zucchini
1 cup vegetable oil
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/2 cup chopped nuts
1/2 cup raisins (optional)

Steps:

Preheat oven to 325* and grease bottom only of two 9 x 5 bread pans.
Beat eggs until foamy.
Stir in sugar, zucchini, oil and vanilla.
Combine dry ingredients and spices and gradually add to wet ingredients.
Fold in nuts and raisins.
Pour into prepared pans.
Bake for 60 to 80 minutes or until center tests done.
Cool for 10 minutes on rack and then remove from pans.
Cool completely on rack before slicing.

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