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
MOM'S SPICED ZUCCHINI BREAD
This zucchini bread recipe is super moist and super spicy, loaded with cinnamon, nutmeg, and cloves. I tried several recipes before I asked my mom for her recipe. I go to the farmers market every Saturday and get these huge zucchinis, and this is the perfect use for them. It reminds me of my childhood. The loaves can be frozen and are great as gifts. People love them.
Provided by carriekdevine
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Beat sugar, oil, eggs, and vanilla extract together in a bowl until smooth; fold in zucchini. Stir flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves together in a separate bowl; gradually stir into sugar mixture until batter is mixed. Fold walnuts and raisins into the batter; pour into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 50 minutes.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 48.5 g, Cholesterol 34.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 247.4 mg, Sugar 28.6 g
THE ULTIMATE ZUCCHINI BREAD
Showcase one of summer's favorite vegetables with a delicious quick bread recipe from The Culinary Institute of America. Zucchini's green, plump, homegrown goodness is an ideal baking ingredient, providing color, moisture, and nutrition. Commonly served as a breakfast pastry or as a simple dessert, zucchini bread makes a scrumptious snack when paired with a glass of cold milk. **An important, but often overlooked, guideline is the importance of sifting dry ingredients together to remove lumps and to blend them evenly. Sifting helps to ensure a fully combined batter with minimal mixing time. Also, all ingredients should be at room temperature before they are added. Ingredients that are too cold may cause the batter to separate or curdle. If the batter should separate, continue to mix until it becomes smooth again. **Before mixing begins, toast the nuts. Toasting nuts intensifies their natural flavor and enhances the finished product. For a small quantity of nuts, such as the amount in the following recipe, preheat a dry skillet over medium heat. Once the pan is hot, scatter the nuts in a single layer without crowding them. Gently swirl the pan or stir the nuts frequently to allow for even toasting. Immediately transfer toasted nuts to a cool container. This keeps them from continuing to brown. Toasting nuts before chopping them produces the best results. **To further enhance the appearance and flavor, Chef Marc Haymon, lecturing instructor in baking and pastry at The Culinary Institute of America, recommends topping the zucchini bread with sunflower seeds before baking.
Provided by NcMysteryShopper
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 186, Fat 8.8, SaturatedFat 1.2, Cholesterol 31, Sodium 166.9, Carbohydrate 23.7, Fiber 1.1, Sugar 8.9, Protein 3.8
ZUCCHINI NUTMEG BREAD
This is yet another one of my favorite recipe passed onto me by generations and generations of great bakers before me. Very moist and delish!! Probably enhanced by the fresh zucchini picked from my grandpa's garden but I'm sure store bought zucchini will do just fine too.
Provided by Sherie717
Categories Quick Breads
Time 1h5m
Yield 2 loafs
Number Of Ingredients 11
Steps:
- Mix all ingredients with beater until smooth.
- Pour into greased and floured loaf pans.
- Bake at 325 for 1 hour.
- Slice and spread with butter or cream cheese (if desired).
Nutrition Facts : Calories 2579.9, Fat 118.7, SaturatedFat 16.9, Cholesterol 317.2, Sodium 2096.2, Carbohydrate 352, Fiber 8.3, Sugar 204, Protein 30.5
ZUCCHINI NUT BREAD
Lighter and fluffier than most zucchini breads, this is a great way to put that vegetable to good use! -Kevin Bruckerhoff, Columbia, Missouri
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease two 8x4-in. loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon zest, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts., Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool.
Nutrition Facts : Calories 229 calories, Fat 11g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
ZUCCHINI SPICE BREAD
Kids won't even notice the zucchini is this delicious spice bread from Mary Bodor of Patterson, New York.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
- Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
- Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.
ZUCCHINI NUT BREAD
This zucchini nut bread is a favorite of Spigolo chef Scott Fratangelo.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 12
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.
CINNAMON ZUCCHINI BREAD
"The only way Mom could get me to eat veggies was to bake this zucchini bread. When I grew up, I lightened her original recipe, so I can still eat it without guilt." -Kathie Meyer, Round Rock, Texas
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices).
Number Of Ingredients 13
Steps:
- In a small bowl, beat the sugar, applesauce, oil, egg whites and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture. Fold in zucchini and raisins. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 174 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
ZUCCHINI NUT BREAD
Only the best zucchini nut bread you have ever tasted in your life! Another (1 of the 3) recipes I was given as a bridal shower gift from a dear friend. I wouldn't dream of testing another zucchini bread recipes because I hit the mother lode with this one. Admittedly, I've tweaked it a bit to make it even more deliciouso. Hope you like it as much as I do:)
Provided by JosieMo
Categories Breads
Time 6m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Lightly oil and dust loaf pans. In a large bowl mix all ingredients. Divide mixture between two pans. Bake for 1 hour and 15 minutes. Use a toothpick to check for doneness. Allow bread to rest before serving. Good served warm with a pat of butter and a tall glass of ice cold milk. Yum!
Nutrition Facts : Calories 2710.2, Fat 129.5, SaturatedFat 18.4, Cholesterol 317.2, Sodium 1960.7, Carbohydrate 358.3, Fiber 11.6, Sugar 205.2, Protein 39.3
BEST EVER ZUCCHINI BREAD
Wow. I don't like zucchini bread, but this has excellent flavor. I may reconsider my no thank you zucchini bread. Recipe courtesy of Butter with a Side of Bread.
Provided by AmyZoe
Categories Quick Breads
Time 1h5m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 374.6, Fat 19.6, SaturatedFat 2.6, Cholesterol 34.9, Sodium 266, Carbohydrate 46.1, Fiber 1.6, Sugar 26.6, Protein 5
SAUTEED ZUCCHINI WITH NUTMEG
A unique side dish for most any meal. You can either use a food processor to shred the zucchini, or use a box grater, like I did.
Provided by Zanna_409104061
Categories Vegetable
Time 12m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a large skillet over medium-high heat, then add the shredded zucchini.
- Sautee the zucchini, stirring frequently,until zucchini is cooked through but not too mushy.
- Lower heat, add the nutmeg, salt and pepper (Nutmeg is a very strong spice and you really don't need any more than the 1/8 teaspoon).
- Stir the spices into the zucchini and serve.
Nutrition Facts : Calories 72.1, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 344.1, Carbohydrate 4.4, Fiber 1.5, Sugar 2.2, Protein 1.6
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