Zucchini Bread Recipe 465 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.

WONDERFULLY MOIST ZUCCHINI BREAD

Steps:

• Beat eggs until fluffy.
• Add oil, sugar, zucchini.
• Add dry ingredients.
• Add vanilla and if using , fold in nuts and raisins.
• Bake at 350°F in 2 greased and floured loaf pans for approx 1 hour, or until toothpick comes out clean.

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 oven to 350 degrees.
• Combine all ingredients.
• Pour into two greased loaf pans.
• Bake for one hour.

OLD-FASHIONED ZUCCHINI BREAD

Steps:

• Beat eggs until fluffy; add oil, sugar, vanilla, and zucchini; mix well.
• Combine dry ingredients and add to wet mixture; mix well.
• Toss nuts and/or raisins in a bit of flour then stir into batter.
• Pour batter into two 9x5" loaf pans that have been sprayed on bottoms only with no-stick cooking spray; bake at 350° for 1 hour or until bread tests (a toothpick inserted near center of loaf comes out clean) done; cool loaves for about 10 minutes in pans then loosen sides of loaves (I do this by running a small plastic knife around the edges) and remove from pans; cool completely before slicing.
• NOTE: I include about 3/4 cup whole wheat flour in the total amount.

ZUCCHINI BREAD (BREAD MACHINE)

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.

BEST EVER ZUCCHINI BREAD

Steps:

• Grease two 8x4 inch pans or 6 mini loaf pans. Preheat oven to 325.
• Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg, and cinnamon together in a bowl.
• Beat eggs, oil, vanilla, and sugar together in a large bowl.
• Add dry ingredients to the creamed mixture and beat well.
• Grate zucchini. Stir into the mixture along with 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. Mini loaves take about 35 to 40 minutes and large loaves about 55 minutes.
• Cool in pan on rack for 20 minutes.
• Remove bread from pan and completely cool.

CHEF JOHN'S ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter two loaf pans.
• Mix kosher salt into zucchini and let sit for 10 minutes. Transfer to a strainer and rinse very thoroughly under cold water to remove salt. Let drain for 15 to 20 minutes before using.
• Whisk flour, baking powder, baking soda, cinnamon, ginger, cayenne, and nutmeg together in a mixing bowl. Reserve until needed.
• Combine eggs, sugar, and vanilla in another large mixing bowl, and whisk until mixture is smooth and turns a pale yellow, about 1 minute. Grab a handful of the drained zucchini with both hands and squeeze out any excess water before transferring into the egg-sugar mixture. Repeat until all the zucchini has been transferred in.
• Pour in melted butter and stir until combined. Stir walnuts into the batter, followed by the flour mixture. Use a spatula to mix until the flour disappears.
• Transfer into the prepared loaf pans. Tap pans on the countertop to settle the batter.
• Bake in the center of the preheated oven until golden brown on top and a skewer poked in the center comes out clean, about 50 minutes. Let cool for 10 minutes in the pan, and then turn out on to a cooling rack. Let cool completely before serving.

KEY LIME ZUCCHINI BREAD

Steps:

• For the bread: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 9-inch round tube pan with nonstick cooking spray; set aside.
• Whisk together the flour, granulated sugar, pumpkin spice blend, baking soda, salt and baking powder in a large bowl. Whisk together the oil, lime juice, vanilla and eggs in a medium bowl or large measuring cup. Add the wet ingredients to the flour mixture along with the grated zucchini and mix well.
• Spoon the batter into the prepared tube pan and spread in an even layer. Bake until a cake tester or skewer inserted in the center of the bread comes out clean, 1 hour to 1 hour 5 minutes. Transfer the pan to a wire rack to cool completely, then remove from pan to a plate or cake stand.
• For the glaze: Whisk together the confectioners' sugar and lime zest and juice in a medium bowl until smooth and pourable. If the icing is too thick, add water a teaspoon at a time until the desired consistency is reached.
• Pour the icing over the bread, then top with lime twists.

ZESTY ZUCCHINI BREAD

Steps:

• Preheat oven to 350. Grease (I use butter) two 9 x 5 bread pans.
• Beat eggs well. Add sugar, oil, zests, and zucchini. Mix well.
• Combine all dry ingredients (except nuts) in a separate bowl and mix.
• Add to zucchini mixture and stir just until combined. It may still be a little lumpy.
• Fold in walnuts, if using, and pour into prepared pans.
• Bake for 65 minutes or until done, using a toothpick to test center. If the toothpick comes out clean, it is done.
• Cool for 10 to 15 minutes in pans on a rack. Then remove loaves from pans, and allow to cool completely on rack.

PERFECT ZUCCHINI BREAD

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.

THE ULTIMATE ZUCCHINI BREAD

Steps:

• Preheat the oven to 350°F;.
• Grease and flour two 8½-inch loaf pans.
• Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into a bowl and set aside.
• Combine the zucchini, sugar, eggs, oil, and orange zest in a large bowl and mix by hand until evenly blended.
• Add the sifted dry ingredients to the zucchini mixture; Stir by hand just until the batter is evenly moistened and blended; Fold in the nuts.
• Divide the batter between the prepared loaf pans.
• Bake until the edges are browned and starting to pull away from the pan and the bread springs back when lightly pressed with your fingertip, 50-55 minutes.
• Remove the loaves from the pans and let cool on wire racks before serving.