EASY ZUCCHINI BREAD
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
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
Whole-wheat pastry flour creates whole grain goodness. Apple butter creates extra moistness and natural sweetness. Surprisingly, only 1/3 cup of heart-friendly oil is used in this bread recipe that's heavy on zucchini ... and tastiness.
Provided by Food Network Kitchen
Time 2h20m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Generously coat a 9- by 5-inch loaf pan with cooking spray. Spread the walnuts out on a baking sheet and toast in the oven until lightly golden, about 7 minutes. Cool and roughly chop. Coarsely grate the zucchini into a bowl and squeeze out the excess liquid; you should have about 1 1/2 cups zucchini. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Beat the sugar, oil, apple butter, vanilla and eggs with an electric mixer on medium speed in a large bowl. Add the flour mixture and beat on low speed until just combined, and then on medium speed for 30 seconds. Stir in the zucchini and nuts until evenly combined. Pour the batter into the loaf pan. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan and completely cool. Cut into 12 slices and serve at room temperature.
Nutrition Facts : Calories 199 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 31 milligrams, Sodium 170 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams
ZUCCHINI BREAD
Steps:
- Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray.
- In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries.
- Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.
BLUE RIBBON ZUCCHINI NUT BREAD
This is the best Zucchini Nut Bread I have ever had and the only one I will make. It's from "Country Fair Cookbook" All recipes in this book are Blue Ribbon winners from fairs around America prior to it's publication in 1975. Wrap and refrigerate overnight to allow the flavor to mellow. I have also made this as muffins. Just lower the temperature. Now that I live in Australia I make this using the Aussie measuring cups and spoons and it turns out fine. I've also made it with half carrot and half zucchini. And other times I've used half wholewheat flour and half plain, just for a change and it works well too. My husband loves it and says it's more like a cake then a bread since it's so moist.
Provided by YnkyGrlDwndr
Categories Quick Breads
Time 1h20m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (175°C).
- Sift together plain flour, cinnamon, baking soda, salt and baking powder.
- Beat eggs well.
- Gradually add sugar and oil, beat together well.
- Add vanilla and dry ingredients from above blend well.
- Stir in the zucchini.
- Combine walnuts and 1 tsp of flour, stir this into the batter.
- Pour batter between two 2 greased (I use baking paper) 8 1/2" x 4 1/2" x 2 1/2" loaf tins.
- Bake for 1 hour or till tests done (skewer poked in the middle comes out clean).
- Cool in tins on racks for 10 minutes before removing from tins, cool on racks.
ZUCCHINI BREAD
Shred, dump and stir: This go-to zucchini bread is super simple. For an easy spin, stir in 1/2 cup of your favorite chopped nuts or a little grated orange zest.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Adjust rack to the middle position and preheat the oven to 325 degrees F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
- Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
- Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture into the flour mixture until just combined. Spoon the batter into the prepared pan, smoothing out the top with the back of a spoon.
- Bake, rotating the pan about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
- Let cool completely in the pan on a wire rack.
AUNTIES CHOCOLATE ZUCCHINI BREAD
My aunt has been making this bread for over 20 yrs and it never ceases to amaze me how quick it goes.
Provided by sherry monfils
Categories Savory Breads
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350. Lightly spray 2 loaf pans w/ cooking spray. In lg bowl, beat eggs, oil, sugar and vanilla until smooth.
- 2. Stir in zucchini. In bowl, combine all dry ingredients, add to zucchini mix. Mix well w/ spoon. Pour mix evenly into loaf pans.
- 3. Bake 1 hr, or until a toothpick inserted in center comes out clean. I usually check it at 50 mins. You want it to be moist, not dried out.
AUNT RITA'S ZUCCHINI BREAD
Make and share this Aunt Rita's Zucchini Bread recipe from Food.com.
Provided by litldarlin
Categories Breads
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix together 1 cup of oil,2 cups of sugar Add 2 cups of zucchini.
- Add 3 eggs and 3 tsps of vanilla.
- Sift together 2½ cups of flour, 1 teaspoons of salt,
- 2 tsps of baking soda and ¼ tsp of baking powder.
- Add 3 tsps of cinnamon.
- Mix all together - then add the ½ cup of pecans.
- Bake for 1 hour in a preheated 350 degree F oven in 3 - 3½" x 7" x 2" inch pans. Spray all 3 pans with Pam cooking spray. Cool 10 minutes before removing from pans,.
Nutrition Facts : Calories 884, Fat 46, SaturatedFat 6.8, Cholesterol 105.8, Sodium 862.9, Carbohydrate 110.5, Fiber 3.4, Sugar 68.3, Protein 9.9
MY GREAT AUNT'S ZUCCHINI BREAD
This is ridiculously good zucchini bread. Its a recipe passed down to my mom from my great aunt. Its moist, just the right amount of sweetness, perfect spices, great toasted or right off the loaf with some butter.
Provided by Yummy InMyTummy
Categories Breads
Time 2h
Yield 2 Loaves, 20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven 325 F.
- Grease and flour 2 5x9 loaf pans or 4 mini loaf pans.
- Shred the zucchini into thin strips either by hand or a food processor attachment.
- Press the zucchini dry by putting it in a strainer and press down (in the sink or outside) with a few paper towels until the towels don't really absorb much more water. (This is so the zucchini absorb the ingredients rather than make the bread mushy with all their water).
- In a large mixing bowl mix sugar, oil, eggs, vanilla and zucchini.
- Sift (the sifting is important!) flour, baking powder, baking soda, salt and spices (sometimes I add more of the spices if I'm making the loaf for me).
- Add dry mixture to wet zucchini mixture and beat with a fork until well blended.
- Fold in chopped nuts.
- Pour into the loaf pans.
- Bake at 325 F for 1 hour, or 45 min if you're using mini loaf pans.
- Check every 20 minutes for doneness with a toothpick or knife. I like it when its just starts to get crispy on top, but still has a little shine to it.
- Cool 20 minutes in pans on a rack, then remove from pans.
Nutrition Facts : Calories 297.3, Fat 15.4, SaturatedFat 2.2, Cholesterol 31.7, Sodium 183.9, Carbohydrate 36.8, Fiber 1.4, Sugar 20.7, Protein 4.2
AUNT ADELAIDE'S ZUCCHINI BREAD
Steps:
- Cream sugar and oil. Add eggs, zucchini and vanilla. Add mixture of dry ingredients.
- Spoon into greased loaf pans.
- Bake 1 hr at 325 degrees F.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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ZUCCHINI BREAD (BETTER THAN EVER!) - SALLY'S BAKING ADDICTION
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4.8/5 (230)Category Bread
- Preheat the oven to 350°F (177°C). Grease a 9×5 (or 8×4) inch loaf pan. See notes for muffins.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, vanilla, and zucchini together until combined. Pour the wet ingredients into the dry ingredients. Gently whisk until *just* combined; do not overmix. Batter will be semi-thick.
- Spread the batter into prepared loaf pan. Bake for 45 – 55 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing.
- Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.
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