Sweet Zucchini Walnut Bread Food

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.

ZUCCHINI WALNUT BREAD

Steps:

• Whisk together flour, baking soda, salt, cinnamon, and baking powder.
• In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
• Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.

BEST EVER ZUCCHINI WALNUT BREAD

Steps:

• Preheat your oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray, or two smaller loaf pans as you do not want to overfill one pan with batter. Place the loaf pans on a rimmed baking sheet to catch any possible drips. Set aside briefly.
• In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and spices. In a separate large bowl, combine the oil, sugars, vanilla and eggs until blended. Gradually add the flour mixture until just barely combined - you should definitely still see patches of flour streaked throughout. Gently fold in the zucchini and walnuts and just barely mix in. You do NOT want to over-mix the batter as this will lead to tough bread or bread that's sunken in the middle after baking.
• Spoon the batter evenly among the pan(s). Bake for approx. 50-60 minutes or until the top is light golden brown and a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool completely before serving.

ZUCCHINI NUT BREAD

Steps:

• Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.

JAMES BEARD'S ZUCCHINI BREAD

Steps:

• Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts, and pour into two 9 x 5 x 3 inch greased loaf pans. Bake in a preheated oven at 350°F for 1 hour. Cool on a rack.

ZUCCHINI WALNUT BREAD

Steps:

• 1. Cream butter and sugar, add beaten eggs, continue to beat until smooth
• 2. combine dry ingredients and add to egg alternately with zucchini
• 3. stir in walnuts and vanilla
• 4. Turn into greased and floured 9-inch tube pan
• 5. Bake 350 F 50 min
• 6. Let stand 10 min, turn out, cool Makes one loaf

SWEET POTATO AND ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F.
• Butter and flour 9x5x3-inch loaf pan.
• Sift first 5 ingredients into medium bowl.
• Beat sugar, oil, eggs and vanilla in another, larger, bowl until blended. Mix in zucchini and sweet potato.
• Add dry ingredients and walnuts and stir well.
• Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes.
• Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely.

SWEET ZUCCHINI WALNUT BREAD

Steps:

• Blend oil and sugar.
• Add eggs and zucchini.
• Sift dry ingredients together and add to the sugar mixture.
• Add nuts and vanilla.
• Bake in 2 loaf pans at 300 degrees for 1 hour.

SWEET ZUCCHINI BREAD

Steps:

• Combine eggs, oil, sugar and zucchini.
• Mix in dry ingredients.
• Stir in chocolate chips, nuts and coconut.
• Bake at 350 degrees for about 1 hour.

SWEET POTATO AND ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and walnuts and stir well.
• Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)

BREAD MACHINE ZUCCHINI BREAD

Steps:

• Unplug the bread machine.
• Remove the bread pan from the unplugged bread machine.
• Grate the zucchini into small shreds.
• Lightly beat the eggs.
• Pour the vegetable oil & eggs into the bread pan and then add the other ingredients (except the grated zucchinis & chopped walnuts which are added later). Try to follow the order of the ingredients listed above so that liquid ingredients are placed in the bread pan first and the dry ingredients second.
• Put the bread pan with all of the ingredients (except zucchinis & walnuts) back into the bread machine and close the bread machine lid.
• Plug in the bread machine.
• Enter the bread machine settings (Sweet Quick Bread, Light Color, 2 lb) and press the start button. FYI - Before making this recipe, please read the tips section below for more information regarding the sweet quick bread setting used to make zucchini breads. The setting may be called "quick bread", "quick bread/cake", "cake", etc. However, some manufacturers use the "quick bread" setting are for rapid sandwich-type breads that use yeast (and not for quick breads such as zucchini bread that use baking powder/soda). Therefore, this setting can be very confusing... but the tips section below will help you to find the right setting to use on your machine. You need to enter the correct zucchini bread setting used by your SPECIFIC bread machine model or the zucchini bread could be under or overcooked.
• After the first bread machine mixing cycle and before the second mixing (final mixing), add the grated zucchini & chopped walnuts (or mini chocolate chips). This is when the machine "pauses" and the mixing paddle stops for several minutes between mixing cycles. Some bread machines will also give off a "beep" to tell you when to add extra ingredients (i.e. nuts) to the mixing process. Read your bread machine manual for more details.
• When the bread machine has finished baking the zucchini bread, unplug the bread machine.
• Remove the bread pan and place it on a wooden cutting board (without removing the zucchini bread from the bread pan). Use oven mitts when removing the bread pan because it will be very hot!
• Optional - Use a long wooden skewer to test if the zucchini bread is completely cooked. Wear oven mitts as the bread pan will be hot. See the tips section for more details on this classic "toothpick" test.
• After removing the bread pan from the bread machine, you should let the zucchini bread stay within the warm bread pan on the wooden cutting board for 10 minutes (as this finishes the baking process). Wear oven mitts.
• After the 10 minute "cooldown", you should remove the zucchini bread from the bread pan and place the zucchini bread on a wire cooling rack to finish cooling. Use oven mitts when removing the bread.
• Don't forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle could be hot.
• You should allow the zucchini bread to completely cool before cutting. This can take up to 2 hours. Otherwise, the zucchini bread will break (crumble) more easily when cut.
• Please read the tips section for extra information on how to make this recipe successfully.