Zucchini Bread V Recipes

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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

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

EASY ZUCCHINI BREAD



Easy Zucchini Bread image

Always popular, zucchini bread is one of easiest recipes you can make. No mixer required! Enjoy this moist, flavorful quick bread recipe any time of day. Customize it with your favorite nuts, spices, or dried fruits.

Provided by Elise Bauer

Categories     Breakfast     Brunch     Snack     Baking     Bread     Quick Bread     Spice Bread     Zucchini

Time 1h10m

Number Of Ingredients 14

3 to 4 cups grated fresh zucchini (310 to 425g)
3/4 cup (170 g) unsalted butter, melted, plus more for greasing the pans
3 cups (390 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/3 cup (270 g) sugar
2 large eggs, beaten
2 teaspoons vanilla extract
1/4 teaspoon salt (omit if using salted butter)
1 cup (100 g) chopped pecans or walnuts (optional)
1 cup (120 g) dried cranberries or raisins (optional)

Steps:

  • Prep the oven and pans: Preheat the oven to 350°F (175°C). Butter two 9 x 5-inch loaf pans.

Nutrition Facts : Calories 219 kcal, Carbohydrate 33 g, Cholesterol 41 mg, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, Sodium 140 mg, Sugar 16 g, Fat 9 g, ServingSize Makes 2 loaves, UnsaturatedFat 0 g

ZUCCHINI BREAD V



Zucchini Bread V image

A moist bread with different spices than standard zucchini bread recipes. This is the best one I've tried, thanks to my stepmom-in-law. I like to freeze the shredded zucchini, and make this in the fall and winter. It's wonderful to serve at the Thanksgiving table.

Provided by Justlynne

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 24

Number Of Ingredients 13

2 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground cloves
1 cup chopped walnuts
½ cup raisins

Steps:

  • In a large bowl combine sugar, oil, eggs, and vanilla. Add grated zucchini.
  • In a separate bowl sift together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves.
  • Blend dry ingredients into zucchini mixture. Pour into two 8x5 loaf pans coated with cooking spray.
  • Bake in a 325 degree F (165 degrees C) oven for one hour. Cool for 10 minutes and remove from pans. Cool on a wire rack.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.2 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 1.7 g, Sodium 116.5 mg, Sugar 18.8 g

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