Fantabulous Zucchini Bread Food

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-PINEAPPLE BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans with cooking spray.
• Combine the flour, baking soda, cinnamon, baking powder, salt, nutmeg and allspice in a small mixing bowl.
• Beat the sugar, eggs, oil and vanilla in a medium bowl until well combined. Mix in the zucchini and pineapple. Add to the dry ingredients and mix well. Stir in the raisins.
• Pour half the batter into each loaf pan. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 50 minutes. Let the bread cool in the pans for 5 minutes, then carefully turn out the loaves to finish cooling on a wire rack.

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.

FANTABULOUS ZUCCHINI BREAD

Steps:

• Sift all the dry ingredients together and toss the nuts in the dry ingredients to prevent them from sinking to the bottom of the loaf and set aside.
• Beat the eggs well with a whisk in a large bowl and add the sugar and oil alternately beginning and ending with the sugar. Try to do it in two or three additions. Str in the vanilla.
• Add the dry ingredients and stir only till it comes together. If you stir too much you will have a flat bread. Fold in the grated zucchini.
• Pour into 2 prepared loaf pans and bake in a preheated 350* oven for 1 hour. Cool in pans on a rack for 10 minutes and then remove from pans and finish cooling on the rack. Regular muffins take about 25 minutes at 350*.
• To freeze: wrap loaf in plastic wrap and freeze solid. Remove from the freezer and vacuum seal them. They keep about 6 months frozen.

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.

ZUCCHINI BREAD (BREAD MACHINE)

Steps:

• Place ingredients in order shown in bread pan and select Quick Bread/Cake cycle. Select 1 1/2 lb loaf size. Press Start.
• After 4 minutes, scrape down the sides and bottom of the bread pan with a rubber spatula. Allow cycle to continue.
• When baking is completed, remove and turn out onto wire racki to cool.
• Wrap in plastic wrap after completely cooled.
• Note: Baking powder and baking soda lose their power faster than you realize. Unless your packages are new, test before using. To test baking soda, put a few tablespoons of white vinegar into a small bowl and add a teaspoon of baking soda. It should bubble up furiously, and the foaming should take several moments to subside. The more bubbles, the more potent the baking soda. If there is no reaction, or you only end up with a handful of small bubbles, you need to replace your baking soda.To test baking powder, baking powder, pour a teaspoonful of baking powder into a bowl or small glass.Fill the bowl with hot water to cover the baking powder (about 1/4 cup should do it).If the baking powder begins to bubble furiously, it's fine to use in your recipes.Tip: For best results, do not dip a wet spoon into the can of baking powder when measuring what you need. The moisture will activate the baking powder left behind in the can and it won't be as good to use next time. If you see lumps in your baking powder, that's usually a sign moisture has found its way inches.

ZUCCHINI BREAD

Steps:

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

FABULOUS ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees. Cream together eggs, oil and applesauce. Add sugar and vanilla.
• Add dry ingredients and mix well.
• Stir in zucchini.
• Grease and flour loaf pans.
• Large loaf pans bake for 50 minutes or until a toothpick comes out clean.
• Small loaf pans bake approx. 25-30 minutes or until a toothpick comes out clean.
• Remove from oven to cooling racks and let cool until slightly warm before removing.
• Because this is a moist bread it freezes very well.