Classic Zucchini Bread Food

THE BEST CLASSIC ZUCCHINI BREAD RECIPE

Steps:

• Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray.
• In a large bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla. Whisk until well combined.
• Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over mix.
• Pour the batter into the loaf pan. Bake for 50 to 54 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.
• Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.
• Store covered in the refrigerator. *This bread is best served after it has been refrigerated for at least 12 hours.

CLASSIC ZUCCHINI BREAD

Steps:

• Heat oven to 350 degrees. Lightly grease 2 8-x4-inch loaf pans with softened butter and line with parchment paper.
• Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and smell like hazelnuts, 5 to 7 minutes. Use a whisk to scrape up any browned bits on the bottom of the pot; set aside.
• Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl.
• Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended.
• Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and browned butter to the egg mixture, whisking to blend.
• Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate until no dry spots remain.
• Divide batter among prepared pans, smoothing the top. Sprinkle both with demerara sugar, if using, and place in oven. Bake, rotating once, until bread is golden brown on top, pulls away from the sides and springs back lightly when pressed at the top, 50 to 60 minutes.
• Let cool completely on a wire rack before removing from the loaf pan.

ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine sugars, oil, and eggs and mix. In another bowl, mix flour, baking powder, soda, salt, and cinnamon. Add to sugar/oil/egg mixture to moisten. Carefully fold in zucchini and nuts. Divide mixture into 2 greased loaf pans. Bake for 55 minutes or until done.

CALEY'S CLASSIC ZUCCHINI BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare 2 8x4-inch loaf pans with cooking spray.
• Beat the eggs in a mixing bowl with an electric mixer until frothy. Slowly add the sugar while continually beating. Stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. Add the zucchini to the mixture and stir.
• Mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. Add the chopped walnuts and stir. Divide the batter between the two prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

OLD-FASHIONED ZUCCHINI BREAD

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.