Denises Zucchini Bread Food

ZUCCHINI BREAD

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.

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.

HOMEMADE ZUCCHINI BREAD

Steps:

• Beat eggs until fluffy. Add sugar, oil, zucchini and vanilla. Mix well.
• Next, combine flour, salt, baking soda, baking powder, salt and cinnamon.
• Add the flour mixture to the creamed zucchini.
• Mix until combine but do not beat.
• Stir in nuts and raisins if so desired.
• Pour into 2 well oiled or sprayed bread pans.
• Bake for one hour at 350 degrees.
• Check to make sure the zucchini bread has fully baked by sticking a knife in the center. If the knife comes out clean, it is finished. If there is still a little batter on the knife, then return the bread to the over for 5 to 10 more minutes.
• When the bread has fully baked, remove the pans from the oven, leaving the bread in their pans turn the loaves on their sides on a cutting board to cool.
• Cool on one side for 10 minutes and then on the other side for 10 minutes.
• After cooling for the 20 minutes, run a knife around the edges of the pans to make sure each loaf is loosen prior to removing from the pans.

ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients.
• Pour into two greased loaf pans.
• Bake for one hour.

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.

ZUCCHINI BREAD

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.

WONDERFULLY MOIST ZUCCHINI BREAD

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 BREAD

Steps:

• In a large bowl, combine all ingredients and mix with electric mixer until well blended.
• Can be put into 2 loaf pans or 1 Bundt pan.
• Bake at 325 degrees for 1 hour for the loaf pans and 1 hour 25 minute.
• for the Bundt pan.

ZUCCHINI BLUEBERRY ALMOND BREAD

Steps:

• To a large bowl, add the first six ingredients, through vanilla, and whisk to combine.
• Add 1 1/4 flour, baking powder, baking soda, salt, and stir until just combined; don't overmix.
• Add the zucchini and stir to combine; set aside. To a medium bowl, add the blueberries. Stir to coat Blueberries.
• Combined Dry ingredients to Wet ingredients.
• Preheat oven to 350 degrees.
• Turn batter out into the prepared pan, smoothing the top lightly with a spatula.
• Bake for about 55 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs.
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread.

DENISE'S ZUCCHINI BREAD

Steps:

• Preheat oven to 350. Sift flour, baking powder, baking soda, salt and cinnamon. Combine oil, sugar and eggs in a separate mixing bowl. Beat well. Add dry ingredients. Mix til blended. Toss zucchini with the lemon juice. Stir in zucchini, nuts and vanilla. Spoon into greased and floured loaf pans - bake approximately 1 hour or until done.