My Favorite Zucchini Bread Recipes

MY KID'S FAVORITE ZUCCHINI BREAD

My Kid's Favorite Zucchini Bread image

This recipe is delicious, moist and a great way to use up all the zucchini that your garden produces. Enjoy! Shred the zucchini first and let it sit in a colander to drain while putting the other ingredients together. I use very large zucchini from my garden and cut out all the seeds. Use left over shredded zucchini to make fritters. Optional additions include pecans, walnuts, dried cherries, raisins, or chocolate chips.

Provided by Lynnsthings

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h45m

Yield 24

Number Of Ingredients 13

Ingredients

1 ½ cups whole wheat flour
1 ¾ cups all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
2 teaspoons baking soda
1 cup white sugar
1 cup light brown sugar
1 tablespoon vanilla extract
4 eggs, lightly beaten
1 cup vegetable oil
1 tablespoon lemon juice
3 cups shredded zucchini, squeezed dry

Steps:

Preheat an oven to 325 degrees F (165 degrees C).
Mix the whole wheat flour, all-purpose flour, nutmeg, cinnamon, salt, baking soda, white sugar, and light brown sugar together in a large bowl. Fold the vanilla extract, eggs, vegetable oil, lemon juice, and zucchini into the flour mixture one ingredient at a time with a rubber spatula; divide the mixture between 2 loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 223.7 calories, Carbohydrate 30.6 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 1.5 g, Sodium 218.2 mg, Sugar 17.7 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

FAVORITE ZUCCHINI BREAD RECIPE

Favorite Zucchini Bread Recipe image

Meet your new Favorite Zucchini Bread recipe! Made with sour cream and chopped walnuts, it has a lovely texture and terrific earthy flavor.

Provided by My Food and Family

Categories Dairy

Time 1h15m

Yield 16 servings

Number Of Ingredients 10

Ingredients

2 cups flour
2 tsp. ground cinnamon
1 tsp. baking soda
1/4 cup butter, softened
1-1/4 cups sugar
1 cup grated zucchini
3/4 cup milk
1/4 cup sour cream
2 eggs
1/2 cup chopped walnuts

Steps:

Heat oven to 350ºF.
Mix first 3 ingredients. Beat butter and sugar in large bowl with mixer until blended. Add zucchini, milk, sour cream and eggs; mix well. Gradually beat in flour mixture just until blended. Stir in nuts.
Pour into greased and floured 9x5-inch loaf pan.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pan to wire rack. Cool completely.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0.883 g, Sugar 0 g, Protein 4 g

MY FAVORITE ZUCCHINI BREAD

My Favorite Zucchini Bread image

As short as i can put it.. if i had to eat only this for the rest of my life, i'd be perfectly content

Provided by Morg2086

Categories Breads

Time 1h20m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 12

Ingredients

3 eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
8 ounces cream cheese, softened
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 cups zucchini, shredded

Steps:

Heat oven to 350. Grease and flour TWO 8 inch by 3 and 7/8 inch loaf pans. ( I used tin handi-foil ultimates).
In a large bowl, beat eggs, sugar, oil and vanilla until smooth. Beat in cream cheese.
In another large bowl, whisk flour, baking soda, baking powder, cinnamon,salt, and nutmeg. On a low speed, gradually beat into the egg mixture.
Fold in zucchini. Evenly divide batter between the two prepared pans.
Bake at 350 for 60 minutes or until a toothpick inserted in the center comes out clean.
Allow 10 minutes for cooling on a wire rack, then turn out of pans and allow to cool completely.

Nutrition Facts : Calories 341.4, Fat 19.7, SaturatedFat 5.2, Cholesterol 55.2, Sodium 303.7, Carbohydrate 38.1, Fiber 0.7, Sugar 25.4, Protein 4.1

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