My Favorite Zucchini Bread Food

MOM'S ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F. Grease two 8x4'' bread pans with cook spray. I also like to line the bottom of the pans with wax or parchment paper.
• In a large bowl beat together the white sugar, brown sugar and oil. Add the eggs and vanilla and mix to combine.
• Grate the entire zucchini (peel on) on the large holes of a box grater, using light pressure. If the zucchini is extra watery use a paper towel to gently squeeze some of the moisture out.
• In a separate bowl mix together the dry ingredients. Add the dry ingredients to the bowl with the wet ingredients and stir to combine.
• Pour batter into prepared pans. Bake at 325 degrees F for 50 minutes to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
• Cool in pan for 10 minutes before removing to a wire cooling rack to cool completely.

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.

OUR FAVORITE ZUCCHINI BREAD

Steps:

• Heat oven to 350ºF.
• Spread zucchini onto clean kitchen towel; roll up towel, then wring over sink to remove as much liquid as possible. Set aside. Combine flour, baking powder and baking soda.
• Beat cream cheese, mayo and sugar in large bowl with mixer until blended. Add egg; mix well. Gradually add flour mixture, mixing well after each addition. Stir in zucchini, apricots and nut mix.
• Pour into 8x4-inch loaf pan sprayed with cooking spray.
• Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 5 min. Remove from pan to wire rack; cool completely.

MY FAVORITE ZUCCHINI BREAD

Steps:

• Heat oven to 350. Grease and flour TWO 8 inch by 3 and 7/8 inch loaf pans. ( I used tin handi-foil ultimates).
• In a large bowl, beat eggs, sugar, oil and vanilla until smooth. Beat in cream cheese.
• In another large bowl, whisk flour, baking soda, baking powder, cinnamon,salt, and nutmeg. On a low speed, gradually beat into the egg mixture.
• Fold in zucchini. Evenly divide batter between the two prepared pans.
• Bake at 350 for 60 minutes or until a toothpick inserted in the center comes out clean.
• Allow 10 minutes for cooling on a wire rack, then turn out of pans and allow to cool completely.

MY KID'S FAVORITE ZUCCHINI BREAD

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Mix the whole wheat flour, all-purpose flour, nutmeg, cinnamon, salt, baking soda, white sugar, and light brown sugar together in a large bowl. Fold the vanilla extract, eggs, vegetable oil, lemon juice, and zucchini into the flour mixture one ingredient at a time with a rubber spatula; divide the mixture between 2 loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

FAVORITE ZUCCHINI BREAD RECIPE

Steps:

• Heat oven to 350ºF.
• Mix first 3 ingredients. Beat butter and sugar in large bowl with mixer until blended. Add zucchini, milk, sour cream and eggs; mix well. Gradually beat in flour mixture just until blended. Stir in nuts.
• Pour into greased and floured 9x5-inch loaf pan.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pan to wire rack. Cool completely.