Mrs Garbers 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.

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.

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.

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.

MRS. GARBER'S ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease two bread pans well; sprinkle bottom with one tablespoon of sugar each (you might not even need that much sugar, just enough to get a light dusting.
• Peel and grate Zucchini.
• In a large bowl, beat eggs, oil, sugar and zucchini until well blended.
• Add vanilla.
• Add cinnamon, ginger, and clove powder.
• Combine flour, salt, baking soda, baking powder, and sugar in a medium bowl.
• Add flour mixture to zucchini mixture until well blended.
• Pour half of batter into each prepared bread pan.
• Bake for 1 hour or until toothpick comes out clean.
• For maximum moistness, wrap in plastic wrap and put in airtight freezer bags; freeze.
• Thaw completely before serving.