Marys Zucchini Bread Theres Non Better Food

MARY'S BEST ZUCCHINI BREAD

Steps:

• Preheat oven to 325°F.
• Grease two loaf pans.
• Combine flour, cinnamon, salt, soda, nutmeg, powder, and lemon (or orange) peel in a large bowl; set aside.
• Combine sugar, eggs, applesauce, oil and vanilla in a large bowl.
• Add shredded zucchini and walnuts; stir to combine.
• Add zucchini mixture to flour mixture; stir well.
• Pour evenly into prepared loaf pans; sprinkle tops with cinnamon sugar.
• Bake 60-65 minutes or until loaves test done with toothpick.
• Let cool in pans 10 minutes; remove from pans onto wire rack to cool completely.
• *Note: Loaves freeze well.

MARY'S ZUCCHINI BREAD

Steps:

• Place eggs, oil, zucchini and vanilla extract in blender and puree.
• Sift together sugar, flour, baking soda, salt and baking powder and cinnamon.
• Pour liquid ingredients into dry and mix.
• Add nuts.
• Divide batter into two loaf pans.
• Bake at 325F degrees for 1 hour.

MARY'S ZUCCHINI BREAD (THERE'S NON BETTER)

Steps:

• Add without beating between additions --.
• the zucchini, course grated not fine. flour, sugar, canola oil, vanilla, ground cinnamon, salt, baking soda, cloves, baking powder and the nuts.
• Grease bottoms only of two 9 x 5-inch loaf pans VERY well.
• Beat all ingredients on low speed of electric mixer, scrapeing sides of bowl for 1 minute -- beat on medium speed 1 minute.
• For even loaves, use a 1 cup measuring cup to scoop batter and pour into each pan at a time.
• Bake 325° for 1hour 15 minutes. remove from oven.
• Place pans on a wire cake rack for 10 minutes, then remove from pans and let cool c o m p l e t e l y . yes completely -- before slicing or bread will not be moist. i sliced it while warm and as my friend said it was not moist. a completely different bread when totally cooled.

ZUCCHINI BREAD BAKED IN A JAR

Steps:

• Preheat oven to 325°.
• In large bowl cream sugar and oil with electric mixer.
• Add eggs and mix well.
• Add water and vanilla and mix well.
• Place dry ingredients in a separate large bowl and blend with a whisk.
• Add creamed ingredients to dry ingredients and mix with whisk and spoon.
• Pour one cup of batter into prepared jars.
• Do not use more than one cup or batter will overflow and jar will not seal.
• Place jars evenly spaced on a cookie sheet.
• Place in a pre-heated 325° oven for 55- 60 minutes, or until a toothpick inserted in center comes out clean.
• Remove jars from oven one at a time keeping remaining jars in oven.
• Working quickly, wipe rim, place lid and ring on jar and secure.
• Jars will seal quickly.
• Repeat with remaining jars.
• When ready to serve, bread will slide out.
• A properly sealed quick bread will stay fresh for one year.

MARY'S ZUCCHINI BREAD

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour two bread pans.
• 2. Beat eggs. Add sugar, oil and vanilla. Beat until thick and creamy. Add zucchini. Mix. Sift dry ingredients together. Stir in until combined. Stir in nuts.
• 3. Bake 55-60 minutes or until tests done.

MARY'S ZUCCHINI SCONES

Steps:

• Mix flour, baking powder, salt, sugar, cinnamon and grated zucchini.
• peels together.
• Cut in the butter until it resembles coarse.
• cornmeal.
• Mix the egg with milk. Add to flour mixture with.
• the grated zucchini.
• Stir until a soft dough forms.
• Turn on to a lightly floured board .
• Roll into a ball.
• Cut in half and pat each half into a 6-7 inch round. Dip.
• a knife into flour and cut each round into 5 wedges.
• Place on a cookie sheet sprayed with cooking spray. Bake 15 minutes at 425 degrees. Makes 12 scones.