Best 3 Caleys Classic Zucchini Bread Recipes
Indulge in the delightful goodness of zucchini bread, a classic treat that combines the moist texture of bread with the subtle sweetness of zucchini. This versatile loaf is a perfect accompaniment to your morning coffee or as an afternoon snack. With its burst of flavors and nutritional benefits, zucchini bread is a beloved favorite among home bakers and dessert enthusiasts alike.
In this article, we present a collection of zucchini bread recipes that cater to diverse tastes and dietary preferences. From the traditional Caley's Classic Zucchini Bread, known for its moist and flavorful crumb, to the gluten-free and vegan Zucchini Bread, crafted with almond flour and maple syrup, these recipes offer a range of options to suit your dietary needs.
For those seeking a healthier alternative, the Zucchini Carrot Bread incorporates the natural sweetness of carrots, while the Zucchini Banana Bread combines two classic flavors for a moist and flavorful loaf. If you prefer a zesty twist, the Lemon Zucchini Bread infuses a burst of citrusy freshness, and the Chocolate Chip Zucchini Bread adds a touch of indulgence with rich chocolate chips.
Whether you're a seasoned baker or a novice in the kitchen, these zucchini bread recipes provide step-by-step instructions and helpful tips to ensure success. With their easy-to-follow methods and readily available ingredients, you can effortlessly create this delicious treat in the comfort of your own home.
GRANDMA'S BEST ZUCCHINI BREAD
This top-secret family recipe for spicy, moist bread uses dates for a delicious change from ordinary zucchini bread. We like to spread warm slices with softened cream cheese for an extra-special treat!
Provided by Korrine
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 3h30m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper in a bowl until evenly combined; set aside.
- Beat the eggs, vanilla, sugar, and vegetable oil in a mixing bowl until smooth. Fold in the flour, dates, and zucchini until no dry spots remain. Divide the batter between the two prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 32 g, Cholesterol 23.3 mg, Fat 9.9 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 72.8 mg, Sugar 19.3 g
KELLY'S CHOCOLATE CHIP AND PECAN ZUCCHINI BREAD
Make and share this Kelly's Chocolate Chip and Pecan Zucchini Bread recipe from Food.com.
Provided by Wildflour
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- In large bowl, beat eggs til foamy.
- Beat in next 4 ingredients.
- Beat in zucchini.
- In another bowl, combine dry ingredients, add to wet mixture.
- Mix well.(*Except nuts and chips.)
- Then stir in nuts and chips.
- Bake in 325º oven for 60-75 minutes in 2 greased and floured bread loaf pans.
- Let cool 5 minutes, loosen sides with knife, turn out onto wire rack to cool. Wrap tightly, store in fridge.
Nutrition Facts : Calories 3787.5, Fat 208.2, SaturatedFat 50.2, Cholesterol 279, Sodium 2008.7, Carbohydrate 474.4, Fiber 23.6, Sugar 304.9, Protein 42.7
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, grated zucchini. Avoid using pre-shredded or frozen zucchini as it can release too much water and make the bread dense.
- To ensure even baking, grate the zucchini finely and squeeze out any excess moisture before adding it to the batter.
- Use a combination of all-purpose flour and whole wheat flour for a healthier bread with a nutty flavor and denser texture.
- Add chopped nuts, raisins, or chocolate chips for a variety of flavors and textures.
- For a sweeter bread, increase the amount of sugar in the recipe. For a less sweet bread, reduce the amount of sugar or omit it altogether.
- To create a crispy crust, brush the top of the bread with melted butter before baking.
- Zucchini bread is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.
Conclusion:
Caley's Classic Zucchini Bread is a delicious and versatile recipe that is perfect for breakfast, snacking, or dessert. With its moist texture, sweet flavor, and variety of customization options, this bread is sure to please everyone. Whether you are looking for a healthy and nutritious snack or a decadent treat, Caley's Classic Zucchini Bread is the perfect choice. So, grab your apron and start baking today!
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