Crazy Zucchini Bread Recipes

ZUCCHINI BREAD

Zucchini Bread image

Shred, dump and stir: This go-to zucchini bread is super simple. For an easy spin, stir in 1/2 cup of your favorite chopped nuts or a little grated orange zest.

Provided by Food Network Kitchen

Categories dessert

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

Canola nonstick cooking spray, for greasing the pan
1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, melted and cooled slightly
1/3 cup vegetable oil
1 teaspoon pure vanilla extract
2 large eggs
One 8-ounce zucchini (about 1 large), shredded (about 1 1/2 cups)
1 1/2 cups all-purpose flour (see Cook's Note)
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

Steps:

Adjust rack to the middle position and preheat the oven to 325 degrees F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture into the flour mixture until just combined. Spoon the batter into the prepared pan, smoothing out the top with the back of a spoon.
Bake, rotating the pan about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
Let cool completely in the pan on a wire rack.

CRAZY ZUCCHINI BREAD

Crazy Zucchini Bread image

One of the most sinful yet deliciously healthy vegan cakes. You can take stuff out add things you like. Just keep the consistencey of awet chocolate chip cookie mix. For instance you can add raisons or cranberries without changing it. Or you can substitute the cup of sugar with 3/4 cup agave nectar (or honey) but you will need to add a little more flour to make up for the viscosity of the nectar.

Provided by BellaMaria

Categories Quick Breads

Time 34m

Yield 30 muffins, 30 serving(s)

Number Of Ingredients 13

Ingredients

1 banana
1 cup unsweetened applesauce
1 cup unsweetened crushed canned pineapple
2 cups zucchini (not the seeds)
1 cup raw sugar
2 tablespoons agave nectar (or honey)
1 1/4 cups quinoa flour
1 cup coconut flour
1/2 cup old-fashioned oatmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 cup extra dark chocolate (70% or higher-chips or crushed bars)
2/3 cup walnuts (optional)

Steps:

Preheat oven to 385 degrees.
Mix all the wet ingrediants than add the dry ingrediants slowly.
Drop by tablespoon into greased muffin tins.
Bake for about fourteen minutes, may need more or less time depending on your tastes, dont forget this is vegan, so you do not have to worry about cooking it all the way!

Nutrition Facts : Calories 42, Fat 0.1, Sodium 55.2, Carbohydrate 10.4, Fiber 0.5, Sugar 7.9, Protein 0.4

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