Grams Zucchini Bread Food

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.

GLUTEN-FREE ZUCCHINI BREAD

Steps:

• Preparing to bake: Heat the oven to 350 degrees F. Grease a 9- by 4-inch loaf pan.
• Grating the zucchini: Grate the zucchini into a bowl. Put it in a double layer of paper towels. Squeeze the water out of the zucchini into the sink. This will help the zucchini bread to not be too wet. Set aside about 225 grams (or about 2 cups) of the drained zucchini.
• Combining the dry ingredients: In a large bowl, combine the flour mix, psyllium, baking powder, soda, cinnamon, nutmeg, cardamom, and salt.
• Combining the wet ingredients: Whisk together the egg, sugars, olive oil, yogurt, and vanilla extract.
• Finishing the batter: Plop the drained zucchini into the liquids and whisk them together. Sprinkle the dry ingredients over the top of the liquids. Using a rubber spatula, fold the dry ingredients into the wet until no sign of flours remain.
• Pour the batter into the prepared pan. Slide the pan into the oven and bake until the top of the bread is crackly brown and a toothpick inserted into the center comes out dry, 45 to 55 minutes.
• Allow the bread to cool in the pan for 10 minutes. Turn it onto a cooling rack and let it cool to room temperature before slicing into it.
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

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.

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.

GRAM'S ZUCCHINI BREAD

Steps:

• 1. Heat oven to 350 degrees F. Grease and flour 2 loaf pans or tube pan. Set aside.
• 2. In a large bowl, combine the sugar, oil, eggs, vanilla and zucchini. In a separate bowl, combine the flour, salt, baking soda, baking powder and cinnamon. Add dry ingredients to wet and mix well.
• 3. Pour batter into prepared loaf pans and bake for 50-60 minutes or until toothpick inserted near middle comes out clean (but it may look a little wet....).
• 4. Cool in pan for 10 minutes then transfer to a wire rack to cool completely.

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.