ZUCCHINI BREAD
This zucchini bread studded with walnuts and currants (or chocolate chips, if you prefer) is a great way to use up your summer zucchini.
Provided by Jennifer Segal
Categories Breads
Time 1h30m
Yield Two {8½ x 4½-inch|22 x 11-cm} loaves
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1-inch slice, Calories 302, Fat 14g, Carbohydrate 41g, Protein 4g, SaturatedFat 8g, Sugar 23g, Fiber 1g, Sodium 65mg, Cholesterol 252mg
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.
ZUCCHINI BREAD
This moist bread has been in the family for as long as I can remember. I like it because it's easily thrown together in one bowl and very moist -- perfect for a snack at work or school!
Provided by Sackville
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Combine all ingredients.
- Pour into two greased loaf pans.
- Bake for one hour.
Nutrition Facts : Calories 347.6, Fat 14.9, SaturatedFat 2.1, Cholesterol 34.9, Sodium 136.3, Carbohydrate 50.4, Fiber 1.1, Sugar 31.8, Protein 3.8
ZUCCHINI BREAD
Provided by Food Network
Time 1h20m
Yield 16 to 18 servings
Number Of Ingredients 11
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 III
This is my mom's recipe. It freezes well for unexpected company.
Provided by Mary Catherine Bailey
Categories Breakfast Bread
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- In a large bowl, combine eggs, oil, sugar, zucchini, and vanilla. Mix well. Add flours, baking powder, soda, salt, wheat germ, and cinnamon; stir to combine. Stir in raisins and nuts, if desired.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a tester inserted in the center comes out clean.
Nutrition Facts : Calories 476.3 calories, Carbohydrate 57 g, Cholesterol 46.5 mg, Fat 26.6 g, Fiber 3.5 g, Protein 6.8 g, SaturatedFat 3.5 g, Sodium 443.6 mg, Sugar 35.7 g
ZUCCHINI BREAD III
This is my mom's recipe. It freezes well for unexpected company.
Provided by Mary Catherine Bailey
Categories Breakfast Bread
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- In a large bowl, combine eggs, oil, sugar, zucchini, and vanilla. Mix well. Add flours, baking powder, soda, salt, wheat germ, and cinnamon; stir to combine. Stir in raisins and nuts, if desired.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a tester inserted in the center comes out clean.
Nutrition Facts : Calories 476.3 calories, Carbohydrate 57 g, Cholesterol 46.5 mg, Fat 26.6 g, Fiber 3.5 g, Protein 6.8 g, SaturatedFat 3.5 g, Sodium 443.6 mg, Sugar 35.7 g
PERFECT ZUCCHINI BREAD
Make and share this Perfect Zucchini Bread recipe from Food.com.
Provided by Cupcake-Princess
Categories < 4 Hours
Time 1h5m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Grease only the bottoms of two 8 by 4 inch loaf pans.
- In a large mixing bowl stir together zucchini, sugar, oil, eggs, and vanilla. Stir in flour, baking soda, baking powder, cinnamon, cloves, and salt. Mix in walnuts and raisins.
- Divide batter evenly between prepared pans. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool bread in pans for 10 minutes. Loosen the sides of the loaves, remove from pans and place top side up onto cooling racks. Cool competley.
Nutrition Facts : Calories 2464.2, Fat 104.2, SaturatedFat 14.7, Cholesterol 423, Sodium 2681, Carbohydrate 351.5, Fiber 11.2, Sugar 193.8, Protein 39.9
ZUCCHINI BREAD (BREAD MACHINE)
This is a quick bread, not a yeast bread, for a bread machine with a quick bread cycle. From Cuisinart. Posted in response to a request.
Provided by duonyte
Categories Quick Breads
Time 2h
Yield 1 1 1/2 lb loaf
Number Of Ingredients 13
Steps:
- Place ingredients in order shown in bread pan and select Quick Bread/Cake cycle. Select 1 1/2 lb loaf size. Press Start.
- After 4 minutes, scrape down the sides and bottom of the bread pan with a rubber spatula. Allow cycle to continue.
- When baking is completed, remove and turn out onto wire racki to cool.
- Wrap in plastic wrap after completely cooled.
- Note: Baking powder and baking soda lose their power faster than you realize. Unless your packages are new, test before using. To test baking soda, put a few tablespoons of white vinegar into a small bowl and add a teaspoon of baking soda. It should bubble up furiously, and the foaming should take several moments to subside. The more bubbles, the more potent the baking soda. If there is no reaction, or you only end up with a handful of small bubbles, you need to replace your baking soda.To test baking powder, baking powder, pour a teaspoonful of baking powder into a bowl or small glass.Fill the bowl with hot water to cover the baking powder (about 1/4 cup should do it).If the baking powder begins to bubble furiously, it's fine to use in your recipes.Tip: For best results, do not dip a wet spoon into the can of baking powder when measuring what you need. The moisture will activate the baking powder left behind in the can and it won't be as good to use next time. If you see lumps in your baking powder, that's usually a sign moisture has found its way inches.
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ZUCCHINI BREAD (BETTER THAN EVER!) - SALLY'S BAKING ADDICTION
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4.8/5 (169)Category BreadCuisine AmericanTotal Time 3 hrs
- Preheat the oven to 350°F (177°C). Grease a 9×5 (or 8×4) inch loaf pan. See notes for muffins.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, vanilla, and zucchini together until combined. Pour the wet ingredients into the dry ingredients. Gently whisk until *just* combined; do not overmix. Batter will be semi-thick.
- Spread the batter into prepared loaf pan. Bake for 45 – 55 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing.
- Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.
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