AMISH ZUCCHINI BREAD RECIPE
Steps:
- Preheat oven to 325°.
- Mix oil, sugar, eggs, and vanilla. Beat well until light in color.
- In a seperate bowl, mix dry ingredients.
- Add zucchini and dry ingredients alternating with pineapple. Mix only until combined. Do not overmix.
- Stir in the chopped walnuts.
- Divide the batter into two well-greased and floured standard-size bread pans, and bake for one hour or until a toothpick comes out with just a few crumbs.
- Let the bread rest in the pans for about 10 minutes before carefully removing the loaves. If the loaves don't want to slide out, run a knife around the edges to release.
- Cool. Store in an airtight bag or container.
Nutrition Facts : ServingSize 1 slice, Calories 529 kcal, Carbohydrate 67 g, Protein 9 g, Fat 26 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 31 mg, Sodium 316 mg, Fiber 3 g, Sugar 26 g, UnsaturatedFat 23 g
WONDERFULLY MOIST ZUCCHINI BREAD
This zucchini bread is just amazing--you'd never know there are veggies in it! When I was first learning to cook, a beautiful Texan woman taught me a few things--one of them being this recipe. So, give it a try and enjoy! (Thanks Cindy!)
Provided by gypsysister
Categories Quick Breads
Time 21m
Yield 2 loaves
Number Of Ingredients 11
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.
OLD-FASHIONED ZUCCHINI BREAD
Moist, delicious, and not overly sweet, this is my family's favorite quick-bread and a great way to celebrate your garden's summer bounty!
Provided by Debs Recipes
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Beat eggs until fluffy; add oil, sugar, vanilla, and zucchini; mix well.
- Combine dry ingredients and add to wet mixture; mix well.
- Toss nuts and/or raisins in a bit of flour then stir into batter.
- Pour batter into two 9x5" loaf pans that have been sprayed on bottoms only with no-stick cooking spray; bake at 350° for 1 hour or until bread tests (a toothpick inserted near center of loaf comes out clean) done; cool loaves for about 10 minutes in pans then loosen sides of loaves (I do this by running a small plastic knife around the edges) and remove from pans; cool completely before slicing.
- NOTE: I include about 3/4 cup whole wheat flour in the total amount.
Nutrition Facts : Calories 2539, Fat 118.8, SaturatedFat 16.8, Cholesterol 317.2, Sodium 2096.5, Carbohydrate 338.8, Fiber 8.7, Sugar 179, Protein 32.1
AMISH ZUCCHINI BREAD
This Amish zucchini bread goes great with a cup of hot coffee or tea. This sweet and moist quick bread also smells amazing while it bakes!
Provided by Audrey
Categories Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Begin by preheating your oven to 350 degrees. Grease a 9 x 5 inch loaf pan and set it aside.
- Next, grate your zucchini. Blot the shredded zucchini with a paper towel but don't completely dry it.
- In a large bowl combine the dry ingredients (all purpose flour, baking soda, salt, cinnamon, nutmeg, and sugar). Stir well with a large spoon.
- Next, add in the wet ingredients (vegetable oil, eggs, vanilla extract, sour cream, and shredded zucchini). Mix well with a stand or hand mixer until well combined. Don't over mix the batter.
- Pour into a greased 9 x 5 inch loaf pan. Bake for 45 to 50 minutes or until a toothpick comes out clean from the middle. Your bake time may vary depending on your oven, I recommend checking it at 45 minutes and then seeing if it needs additional bake time.
Nutrition Facts : ServingSize 1 slice, Calories 353 kcal, Carbohydrate 45 g, Protein 5 g, Fat 18 g, SaturatedFat 4 g, TransFat 0.1 g, Cholesterol 49 mg, Sodium 305 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 12 g
ZUCCHINI NUT BREAD
Lighter and fluffier than most zucchini breads, this is a great way to put that vegetable to good use! -Kevin Bruckerhoff, Columbia, Missouri
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 12
Steps:
- HowToStep
- Preheat oven to 350°. Grease two 8x4-in. loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon zest, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts., Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool.
Nutrition Facts : Calories 229 calories, Carbohydrate 29g carbohydrate (17g sugars, Cholesterol 26mg cholesterol, Fat 11g fat (1g saturated fat), Fiber 1g fiber), Protein 3g protein., Sodium 165mg sodium
AMISH ZUCCHINI BREAD RECIPE
Steps:
- Preheat the oven to 325°
- In a large mixing bowl, cream together the eggs, oil, white sugar, and vanilla until the mixture is smooth.
- Whisk in the baking soda, baking powder, cinnamon, and flour until no clumps of dry ingredients remain.
- Use a dish cloth or paper towel to squeeze as much water out of the zucchini as possible and
- Fold the zucchini into the batter until it is evenly distributed throughout the mixture.
- Pour the mixture into a 9x5 inch loaf pan
- Bake the bread for 60 minutes, or until the top begins to turn golden brown.
- Allow the zucchini bread to cool down for 10 minutes before removing from the pan
- Serve, and enjoy!
SOFT ZUCCHINI CINNAMON BREAD
It is a very moist bread and even tastes better after sitting for several days. Note: This is one of my adopted recipes
Provided by HappyBunny
Categories Quick Breads
Time 45m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 11
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 greased and floured loaf pans.
- Bake 45 minutes at 350°F.
- Recipe may be doubled.
Nutrition Facts : Calories 220.8, Fat 12.8, SaturatedFat 1.8, Cholesterol 23.2, Sodium 253.8, Carbohydrate 24.6, Fiber 1, Sugar 15.2, Protein 3
ZUCCHINI FRIENDSHIP BREAD
Make and share this Zucchini Friendship Bread recipe from Food.com.
Provided by RedheadAblaze
Categories Quick Breads
Time 1h15m
Yield 6-8 slices, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325'.
- To the remaining batter add eggs, baking powder, oil, baking soda, milk, vanilla, 1 cup sugar, flour, salt, pudding, 2 tsp cinnamon, zucchini (make sure the excess liquid is squeezed out), and nuts.
- Note: It is easier to mix if you combine the dry ingredients (except for sugar and pudding) in another bowl then add it slowly to the batter.
- Grease bottom and sides of 2 large loaf pans or spray with Pam. Mix ½ cup sugar and 1-1/2 tsp cinnamon in a small bowl. Dust the insides of each of the pans with half of the mixture, making sure to cover the bottom and sides well.
- Pour batter evenly into the 2 pans and sprinkle with remaining sugar mixture over top of the batter.
- Bake for about 75 minutes but start checking after 50 minutes. Remove when toothpick comes out clean. Cool until the bread loosens from the pan easily. Turn onto serving dish. May be served warm or cold. Enjoy.
MOIST ZUCCHINI BREAD
Make and share this Moist Zucchini Bread recipe from Food.com.
Provided by kwlabear
Categories Quick Breads
Time 45m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 146.7, Fat 12.3, SaturatedFat 1.7, Cholesterol 8.8, Sodium 257.1, Carbohydrate 7.3, Fiber 0.9, Sugar 0.6, Protein 2.4
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