Moist Zucchini Bread Food

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.

MOM'S ZUCCHINI BREAD

Steps:

• Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
• Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
• Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
• Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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:

• 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.

SUPER MOIST ZUCCHINI BREAD

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans or 2 12-cup muffin pans.
• Place the zucchini in a strainer and set aside to drain into a bowl or sink.
• Sift the flour, cinnamon, baking soda, baking powder, and salt together in a large bowl. Create a well in the middle of the flour mixture; combine the applesauce, vanilla, eggs, butter, walnuts, and drained zucchini in the center of the well. Mix until all ingredients are combined into a batter; pour into the loaf pans.
• Bake the loaves in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour for loaves or 25 minutes for muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MOIST ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F. Coat two 9-by-5-inch loaf pans with cooking spray.
• Whisk eggs, sugar, oil, lemon zest and vanilla in a large bowl. Whisk all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
• Add the dry ingredients to the wet ingredients and mix until smooth. Fold in zucchini and ground pecans (or pecan meal). Divide the batter into the prepared pans and smooth the tops.
• Bake until a toothpick inserted into the center of each loaf comes out clean, about 1 hour.
• Let the loaves cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before slicing, about 1 hour.

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

Steps:

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

MOM'S ZUCCHINI BREAD

Steps:

• Preheat oven to 375°.
• Grease two loaf pans or one Bundt cake pan.
• In a large bowl, combine flour, baking soda, baking powder, and spices. (If making with chocolate chips, you may omit the spices.).
• In a separate bowl, cream sugar and eggs. Stir in oil and vanilla.
• Add egg mixture to flour mixture and stir until incorporated. The mixture should still be quite dry. Add shredded zucchini and stir until batter is moist and zucchini is incorporated. Fold in chocolate chips if desired.
• Pour batter into prepared pans. Bake at 375° for 60 minutes or until a wooden pick inserted in the middle comes out clean.

MOIST ZUCCHINI BREAD

Steps:

• Put zucchini in strainer and press or squeeze with hands to get excess liquid out.
• Beat eggs, sugar, and oil together.
• Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts.
• Mix together by hand.
• Add zucchini (minus liquid).
• Beat mixture.
• Pour into 2 prepared loaf pans sprayed with vegetable spray.
• Bake 45 minute at 350 deg. F.

BEST ZUCCHINI BREAD RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9x5" loaf pan, set aside.
• In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, whisk together melted butter, canola oil, eggs, and vanilla until combined.
• Add white and brown sugars and stir until the mixture is smooth.
• Add dry ingredients and stir until combined and there are no lumps or pockets of flour.
• Gently fold in the grated zucchini.
• Transfer batter to the prepared loaf pan.
• Bake on the lower rack in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool completely in the loaf pan (about 6 hours or overnight).
• Remove from loaf pan, releasing the sides with a sharp knife. Turn it out onto a cutting board, slice and serve. Store in an airtight container in the refrigerator.

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.