Best 2 Carl Gohs Zucchini Bread Recipes

**Zucchini Bread: A Delightful Treat with Endless Variations**

Zucchini bread, a beloved classic, is a moist and flavorful quick bread that showcases the versatility of this humble vegetable. Often enjoyed as a breakfast or snack, it strikes a perfect balance between sweet and savory, with a dense crumb and a tender texture. This versatile recipe lends itself to numerous variations, allowing bakers to explore a range of flavors and mix-ins. From classic zucchini bread with a hint of cinnamon and nutmeg to indulgent chocolate zucchini bread or refreshing lemon zucchini bread, the possibilities are endless. Whether you prefer a simple, straightforward recipe or one that incorporates unique ingredients like nuts, fruits, or spices, you'll find a zucchini bread recipe here that suits your taste buds.

**Recipes Included:**

* **Classic Zucchini Bread:** A timeless recipe that captures the essence of zucchini bread with a moist, tender crumb and a hint of warm spices.

* **Chocolate Zucchini Bread:** A decadent twist on the classic, featuring rich chocolate chips that melt in your mouth and create a fudgy texture.

* **Lemon Zucchini Bread:** A refreshing and zesty variation that adds a burst of citrus flavor to the bread, making it perfect for summer gatherings.

* **Zucchini Bread with Nuts and Dried Fruits:** A wholesome and hearty version that incorporates the crunch of walnuts and the sweetness of raisins, providing a delightful textural contrast.

* **Vegan Zucchini Bread:** A plant-based rendition that uses alternative ingredients like almond milk and flax eggs to create a moist and flavorful bread that caters to dietary preferences.

* **Gluten-Free Zucchini Bread:** A delicious option for those with gluten sensitivities, made with gluten-free flour and a blend of wholesome ingredients.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI BREAD

Zucchini Bread image

Shred, dump and stir: This go-to zucchini bread is super simple. For an easy spin, stir in 1/2 cup of your favorite chopped nuts or a little grated orange zest.

Provided by Food Network Kitchen

Categories dessert

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

Canola nonstick cooking spray, for greasing the pan
1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, melted and cooled slightly
1/3 cup vegetable oil
1 teaspoon pure vanilla extract
2 large eggs
One 8-ounce zucchini (about 1 large), shredded (about 1 1/2 cups)
1 1/2 cups all-purpose flour (see Cook's Note)
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

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.

MOM'S ZUCCHINI BREAD

Mom's Zucchini Bread image

Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

Provided by v monte

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Steps:

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and 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. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g

Tips:

Use a combination of all-purpose flour and whole wheat flour. This will give the bread a denser, more flavorful texture.
Don't overmix the batter. Overmixing will make the bread tough.
Grate the zucchini finely. This will help it distribute evenly throughout the bread.
Add some nuts or seeds for extra flavor and texture. Walnuts, pecans, and sunflower seeds are all great options.
Bake the bread in a loaf pan until a toothpick inserted into the center comes out clean. This will usually take around 50-60 minutes.

Conclusion:

Zucchini bread is a delicious and versatile quick bread that can be enjoyed for breakfast, lunch, or dessert. It's a great way to use up extra zucchini from your garden, and it's also a good source of vitamins and minerals.