MOM'S ZUCCHINI BREAD
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
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
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.
ZUCCHINI BANANA BREAD
I got this Zucchini Banana Bread recipe from a friend at work and now it's one of my favorites. It makes three small loaves, but they freeze very well. -Donna Hall, Wolfforth, Texas
Provided by Taste of Home
Time 55m
Yield 3 mini loaves (6 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts., Transfer to three 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 175 calories, Fat 9g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 116mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
MY BEST ZUCCHINI BREAD
Make and share this My Best Zucchini Bread recipe from Food.com.
Provided by MizzNezz
Categories Quick Breads
Time 1h30m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350*.
- In large bowl, mix sugar, oil, eggs, and vanilla.
- Beat until well blended.
- Add zucchini, applesauce and orange juice; stir well.
- Combine flour with next 5 ingredients.
- Add to zucchini mixture; stir well.
- Add nuts; stir gently to combine.
- Pour into 2 greased and floured 9in loaf pans.
- Bake for 60-70 minutes; till toothpick comes out clean.
- Let cool in pans 10 minutes.
- Remove from pans and let cool completely.
BEST EVER ZUCCHINI BREAD
Wow. I don't like zucchini bread, but this has excellent flavor. I may reconsider my no thank you zucchini bread. Recipe courtesy of Butter with a Side of Bread.
Provided by AmyZoe
Categories Quick Breads
Time 1h5m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 13
Steps:
- Grease two 8x4 inch pans or 6 mini loaf pans. Preheat oven to 325.
- Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl.
- Add dry ingredients to the creamed mixture and beat well.
- Grate zucchini. Stir into the mixture along with 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. Mini loaves take about 35 to 40 minutes and large loaves about 55 minutes.
- Cool in pan on rack for 20 minutes.
- Remove bread from pan and completely cool.
Nutrition Facts : Calories 374.6, Fat 19.6, SaturatedFat 2.6, Cholesterol 34.9, Sodium 266, Carbohydrate 46.1, Fiber 1.6, Sugar 26.6, Protein 5
AWESOME ZUCCHINI BREAD
This is by far the most tasty zucchini bread I have ever eaten. Its very moist and flavorful. It is important to remove moisture from shredded zucchine by squeezing in palms of hands. Also, I leave the skin on my zucchini for added color. If you like you can add nuts and or raisins too!
Provided by Shanna ..
Categories Quick Breads
Time 1h20m
Yield 2 loafs
Number Of Ingredients 12
Steps:
- Beat eggs until foamy; add sugar, zucchini (minus moisture), oil and vanilla mix well and allow to sit for 10 minutes; add rest of ingredients mix well. Pour into greased/flour dusted loaf pans about half full and bake @ 325 degrees for 60 minutes.
Nutrition Facts : Calories 2573.3, Fat 118.9, SaturatedFat 17, Cholesterol 317.2, Sodium 2096.4, Carbohydrate 351.1, Fiber 7.9, Sugar 203.8, Protein 30.4
KEY LIME ZUCCHINI BREAD
Make and share this Key Lime Zucchini Bread recipe from Food.com.
Provided by Food.com
Categories Breads
Time 2h40m
Yield 1 9-inch round bread, 12 serving(s)
Number Of Ingredients 14
Steps:
- For the bread: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 9-inch round tube pan with nonstick cooking spray; set aside.
- Whisk together the flour, granulated sugar, pumpkin spice blend, baking soda, salt and baking powder in a large bowl. Whisk together the oil, lime juice, vanilla and eggs in a medium bowl or large measuring cup. Add the wet ingredients to the flour mixture along with the grated zucchini and mix well.
- Spoon the batter into the prepared tube pan and spread in an even layer. Bake until a cake tester or skewer inserted in the center of the bread comes out clean, 1 hour to 1 hour 5 minutes. Transfer the pan to a wire rack to cool completely, then remove from pan to a plate or cake stand.
- For the glaze: Whisk together the confectioners' sugar and lime zest and juice in a medium bowl until smooth and pourable. If the icing is too thick, add water a teaspoon at a time until the desired consistency is reached.
- Pour the icing over the bread, then top with lime twists.
Nutrition Facts : Calories 488.3, Fat 19.8, SaturatedFat 1.8, Cholesterol 46.5, Sodium 230.4, Carbohydrate 73.5, Fiber 1.1, Sugar 48.8, Protein 5.1
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