Best 3 Barbs Zucchini Bread Recipes
Zucchini bread is a delicious and versatile quick bread that is perfect for breakfast, lunch, or a snack. It is made with grated zucchini, flour, sugar, eggs, and oil, and can be flavored with a variety of spices, such as cinnamon, nutmeg, and ginger. Zucchini bread is a great way to use up extra zucchini from your garden, and it is also a good source of vitamins and minerals. This article includes three different recipes for zucchini bread: a classic recipe, a chocolate chip recipe, and a gluten-free recipe. All three recipes are easy to follow and produce delicious, moist zucchini bread.
**Classic Zucchini Bread:** This classic recipe produces a moist and flavorful zucchini bread with a tender crumb. It is made with grated zucchini, all-purpose flour, sugar, eggs, oil, baking soda, baking powder, salt, and spices. The bread is baked in a loaf pan until golden brown and a toothpick inserted into the center comes out clean.
**Chocolate Chip Zucchini Bread:** This chocolate chip variation of the classic zucchini bread adds a delicious chocolatey flavor to the bread. It is made with grated zucchini, all-purpose flour, sugar, eggs, oil, baking soda, baking powder, salt, spices, and chocolate chips. The bread is baked in a loaf pan until golden brown and a toothpick inserted into the center comes out clean.
**Gluten-Free Zucchini Bread:** This gluten-free recipe is perfect for those with gluten sensitivities or celiac disease. It is made with grated zucchini, gluten-free flour, sugar, eggs, oil, baking soda, baking powder, salt, and spices. The bread is baked in a loaf pan until golden brown and a toothpick inserted into the center comes out clean.
No matter which recipe you choose, you are sure to enjoy this delicious and versatile zucchini bread. It is a great way to use up extra zucchini, and it is also a good source of vitamins and minerals.
BARB'S ZUCCHINI CHERRY BREAD/MUFFINS
I inherited a old recipe from a family friend for a traditional (read unhealthy) zucchini and set about fixing it and making it just a bit different. I use cherries as I spent my summers in Northern Michigan eating the cherries right off the trees but feel free to mix it up according to your tastes - my sons favorite is cherry and chocolate chip and my husband prefers chocolate pecan. The recipe can handle up to 2 cups of "add-ins"
Provided by Baking Barb
Categories Quick Breads
Time 30m
Yield 16-24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Combine eggs, applesauce, oil, sugar, zucchini, and vanilla in a bowl and mix until well blended.
- Add in flour, baking soda and powder, salt, and cinnamon and mix until just combined.
- Fold in dried cherries and pecans (if using).
- Pour into 2 8 X 5 loaf pans or 24 lined muffin cups.
- Bake 15-20 minutes for muffins or 25-30 minutes for loaves - be sure not to over bake!
- Let cool in pans 5 minutes and then remove to a rack to cool completely for eat warm.
Nutrition Facts : Calories 143.4, Fat 4.7, SaturatedFat 0.9, Cholesterol 34.9, Sodium 251, Carbohydrate 22.9, Fiber 2.2, Sugar 11.4, Protein 3.4
BARB'S ZUCCHINI BREAD
A simple recipe with simply great taste! I've tried several zucchini bread recipes and this has always been my go-to recipe time and again. It's moist and delicious.
Provided by Barbara Scott
Categories Other Desserts
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Mix together first five ingredients.
- 2. In separate bowl, mix the dry ingredients. Mix with wet ingredients and pour into 2 greased loaf pans.
- 3. Bake at 350 degrees for 50-60 minutes or until knife comes out clean from center of loaf. DO NOT OVER BAKE. Cool on rack. Serve with cream cheese or butter.
- 4. NOTE: You can add nuts to this recipe and I've done it both ways and prefer without nuts, although I love them. It just seems the nuts distract from the zucchini flavor.
CLASSIC ZUCCHINI BREAD
A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both. This version is on the sweeter side, the vegetal flavors mellowed by brown sugar, cinnamon and a bit of browned butter. While not always necessary, squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist. Since this recipe makes two loaves (if you're going to grate all that zucchini, might as well make it count), know that one will freeze excellently for at least a month. The recipe can also be halved with great success.
Provided by Alison Roman
Categories quick breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Lightly grease 2 8-x4-inch loaf pans with softened butter and line with parchment paper.
- Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and smell like hazelnuts, 5 to 7 minutes. Use a whisk to scrape up any browned bits on the bottom of the pot; set aside.
- Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl.
- Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended.
- Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and browned butter to the egg mixture, whisking to blend.
- Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate until no dry spots remain.
- Divide batter among prepared pans, smoothing the top. Sprinkle both with demerara sugar, if using, and place in oven. Bake, rotating once, until bread is golden brown on top, pulls away from the sides and springs back lightly when pressed at the top, 50 to 60 minutes.
- Let cool completely on a wire rack before removing from the loaf pan.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 251 milligrams, Sugar 18 grams, TransFat 0 grams
Tips:
- For a moist and flavorful zucchini bread, use fresh zucchini that is grated with the skin on. This will add extra moisture and nutrients to the bread.
- To ensure an even bake, be sure to grease and flour the loaf pan before pouring in the batter. This will help prevent the bread from sticking to the pan.
- Do not overmix the batter. Overmixing can result in a tough and dense bread. Mix just until the ingredients are combined.
- For a crispy crust, brush the top of the bread with melted butter before baking. This will help create a golden brown crust.
- Zucchini bread can be stored at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 2 months.
Conclusion:
Barb's Zucchini Bread is a delicious and versatile recipe that can be enjoyed for breakfast, lunch, or a snack. With its moist texture, flavorful crumb, and easy-to-follow instructions, this recipe is a must-try for zucchini bread lovers. Whether you're looking for a classic zucchini bread recipe or something with a little extra twist, you're sure to find a variation in this collection that you'll love.
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