Shirleys Zucchini Bread Recipes
MOM'S ZUCCHINI BREAD
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
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
ZUCCHINI PINEAPPLE BREAD
Meals are even more memorable when I compliment them with this light zucchini bread with pineapple. The zucchini makes it so moist and tender...and the pineapple lends a delicate tropical twist to every delicious slice. -Shirley Boulet, Whitefield, New Hampshire
Provided by Taste of Home
Time 1h5m
Yield 2 loaves.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra., In a large bowl, combine the flour, sugar, baking soda, cinnamon, salt, nutmeg and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, nuts and raisins, if desired., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 202 calories, Fat 10g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 166mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
SHIRLEY'S ZUCCHINI BREAD
This is my mother's recipe for zucchini bread. It is moist and wonderful. Everyone who tries it loves it. It's a great way to use those baseball bat sized zucchini's that are hidden in your garden!
Provided by Brenda Young
Categories Sweet Breads
Time 1h45m
Number Of Ingredients 8
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.
AUNTIE SHIRLEY'S ZUCCHINI BREAD
I've been asking my aunt Shirley for the recipe for her moist zucchini bread forever, she finally gave it to me, yeah!
Provided by sherry monfils
Categories Breads
Time 55m
Number Of Ingredients 12
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.
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