Wonderfully Moist Zucchini Bread Recipes

MOIST ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F. Coat two 9-by-5-inch loaf pans with cooking spray.
• Whisk eggs, sugar, oil, lemon zest and vanilla in a large bowl. Whisk all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
• Add the dry ingredients to the wet ingredients and mix until smooth. Fold in zucchini and ground pecans (or pecan meal). Divide the batter into the prepared pans and smooth the tops.
• Bake until a toothpick inserted into the center of each loaf comes out clean, about 1 hour.
• Let the loaves cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before slicing, about 1 hour.

WONDERFULLY MOIST ZUCCHINI BREAD

Steps:

• Beat eggs until fluffy.
• Add oil, sugar, zucchini.
• Add dry ingredients.
• Add vanilla and if using , fold in nuts and raisins.
• Bake at 350°F in 2 greased and floured loaf pans for approx 1 hour, or until toothpick comes out clean.

MOIST ZUCCHINI BREAD

Steps:

• Put zucchini in strainer and press or squeeze with hands to get excess liquid out.
• Beat eggs, sugar, and oil together.
• Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts.
• Mix together by hand.
• Add zucchini (minus liquid).
• Beat mixture.
• Pour into 2 prepared loaf pans sprayed with vegetable spray.
• Bake 45 minute at 350 deg. F.