Yummy Yum Yum Zucchini Bread Food

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:

• Preheat oven to 325°F and set rack in middle position. Generously grease two 8½ x 4½-inch loaf pans with nonstick cooking spray.
• In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.
• In a large bowl, whisk the eggs with the sugar. Add the grated zucchini, melted butter, and vanilla extract; using a wooden spoon or rubber spatula, stir to combine.
• Add the dry ingredients to liquid ingredients and mix until just combined. Add the nuts and currants, then divide the batter evenly into the prepared pans. Bake for 60 to 65 minutes, or until a cake tester comes out clean. Set the pans on a wire rack and let cool for about 10 minutes, then turn the loaves out onto rack to cool completely.
• Note: You can also add chocolate chips to this bread. I typically use between ¾ to 1 cup chocolate chips instead of nuts and currants. Whatever combination you use, just be sure total add-ins (nuts, currants, chips) do not exceed 1½ cups.
• Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

YUMMY IN MY TUMMY ZUCCHINI BREAD

Steps:

• Combine crisco and sugar.
• Add eggs and vanilla.
• Blend in zucchini and water.
• Add dry ingredients.
• Add raisins.
• Pour into greased and floured loaf pans.
• Bake at 350 degrees for and hour, or until a toothpick inserted in the center of the loaf, comes out clean.