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
EXTRA SPECIAL ZUCCHINI BREAD
Got this recipe from my sister-in-law, Bonnie. I truly believe it's the best zucchini bread I've ever eaten...so moist, and DELICIOUS!!
Provided by Sandi Moorhead
Categories Sweet Breads
Number Of Ingredients 13
Steps:
- 1. Pre-heat oven to 350 degrees. Grease and flour (2) 9 x 5 loaf pans (or 7 mini loaf pans).
- 2. In large bowl beat eggs, sugar, oil, cream cheese, and vanilla together for about 3 minutes.
- 3. In another large bowl, whisk flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
- 4. On low speed, gradually beat dry ingrediants into the egg mixture.
- 5. Fold in zucchini, and walnuts.
- 6. Bake for 1 hour, or till tests done.
- 7. Cool 10 minutes, then turn out onto a wire rack to cool completely.
BARBIE'S BLUEBERRY ZUCCHINI BREAD WITH OATMEAL AND WALNUTS
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
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
BARB'S BEST ZUCCHINI BREAD
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
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.
BARB'S ZUCCHINI BREAD
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
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.
BARB'S ZUCCHINI CHERRY BREAD/MUFFINS
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
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
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
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