Zucchini Almond Bread Recipes

ZUCCHINI ALMOND BREAD RECIPE BY TASTY

Steps:

• Mix all of the dry ingredients (flour, salt, baking soda, cinnamon, nutmeg, chopped almonds) in a bowl, and set aside.
• Preheated oven at 350ºF (175ºC).
• In a new bowl, combine pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, and vanilla, and mix well.
• Pour the dry ingredients gradually into the wet ingredients bowl, and mix them until smooth.
• Spray your baking pan and pour in the mixture, top with sliced almonds.
• Bake for 60 minutes (times may vary depending on oven), and check for doneness with a toothpick.
• While baking, mix your glaze ingredients together until smooth.
• Let the bread cool down, drizzle with the glaze!
• Enjoy!

MOM'S ZUCCHINI BREAD

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.

ZUCCHINI ALMOND BREAD

Steps:

• 1. Preheat the oven to 350 degrees F. Butter and flour a 9 by 5 by 3-inch loaf pan. Trim the ends off the zucchini and grate on the large holes of a box grater. Toss with 2 tablespoons sugar and place in a colander set over a bowl. Let stand 15 minutes.
• 2. Meanwhile, in a food processor, finely grind 1/4 cup almonds and set aside. Roughly chop the remaining 1/4 cup nuts and reserve. In a medium bowl, whisk the ground almonds with 1 cup flour, baking soda, and 1/4 teaspoon fine salt. In another bowl whisk the remaining 2/3 cup sugar with the vegetable oil, eggs, honey, and vanilla until the sugar dissolves. Stir in the flour mixture until just combined.
• 3. Using your hands, firmly squeeze handfuls of the grated zucchini to remove excess water and add the drained zucchini to the batter along with the reserved chopped almonds and lemon zest. Stir a few times to incorporate into the batter and transfer batter to the prepared loaf pan.
• 4. Bake until golden brown and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan, on a wire rack for 10 minutes. Turn the bread out of the pan and cool completely on the rack. Serve.