Best 3 Coffee Can Zucchini Bread Recipes

Indulge in the delectable goodness of zucchini bread, an irresistible treat that combines the flavors of zucchini, warm spices, and a hint of coffee. This versatile bread can be enjoyed for breakfast, brunch, or as an afternoon snack. With variations ranging from a classic recipe to a gluten-free option, there's a perfect zucchini bread recipe for every taste and dietary preference. Dive into a world of zucchini bread delights, from the traditional to the uniquely innovative. Discover the perfect recipe to satisfy your cravings and create lasting memories with loved ones.

Here are our top 3 tried and tested recipes!

ZUCCHINI BREAD IN A JAR

Zucchini Bread in a Jar image

Great bread baked in jars so it does not take up freezer space and you always have a treat for drop-in company. Serve the cut tops with whipped cream while warm, yum!

Provided by Barbara Roach

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 3h30m

Yield 4

Number Of Ingredients 15

Ingredients

4 (1 pint) wide-mouth canning jars with lids and rings
1 tablespoon shortening
1 cup raisins
1 cup hot water
1 ½ cups white sugar
1 cup shortening
3 eggs
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
¼ teaspoon baking powder
2 cups finely shredded zucchini
1 cup chopped walnuts
2 teaspoons vanilla extract

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease pint jars with 1 tablespoon shortening.
Soak raisins in hot water until plump, about 10 minutes. Drain.
Combine sugar, 1 cup shortening, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in raisins. Add flour, cinnamon, baking soda, salt, and baking powder; beat until blended. Fold zucchini, walnuts, and vanilla extract into the batter.
Divide batter among greased jars, filling each one 2/3 full. Arrange jars on a rimmed baking sheet.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Turn off oven, keeping jars inside. Remove jars one at a time from the oven using oven mitts; trim off excess cake, wipe rims, and screw on lids.
Place jars several inches apart on a cloth-covered or wood surface and let cool completely, about 2 hours. Store jars in the refrigerator.

Nutrition Facts : Calories 1392.8 calories, Carbohydrate 163.6 g, Cholesterol 139.5 mg, Fat 78.7 g, Fiber 6.8 g, Protein 17.8 g, SaturatedFat 16.8 g, Sodium 1308.4 mg, Sugar 102 g

COFFEE CAN BREAD

Coffee Can Bread image

THIS IS AN INTERESTING RECIPE ,FOR BREAD LOVER!

Provided by FANNIE MCCOY

Categories Other Breads

Time 55m

Number Of Ingredients 9

Ingredients

1/2 c warm water
1 pkg yeast
1 Tbsp sugar
4 1/2 c sifted unbleached flour
2 Tbsp sugar
2 Tbsp oil
1 tsp salt
1 can(s) evaporated milk
2 greased 1 pound coffee cans with lids

Steps:

1. Mix first 3 ingredients warm water, yeast, and sugar - let stand until bubbly (about 15 minutes).
2. Now mix other ingredients in separate bowl, then add the yeast mixture. knead the dough for 10 min.
3. Fill the two greased 1-pound coffee cans half full with dough and place greased plastic lids on the cans.
4. Let bread rise in warm place until coffee can lids pop off.
5. Bake 45 minutes at 350°. Enjoy your coffee can bread!

COFFEE CAN BREAD

Coffee Can Bread image

I don't know why coffee can breads intrigue me but they do. Anytime I see a new recipe that says coffee can I file it away to try some day.

Provided by True Texas

Categories Yeast Breads

Time 1h

Yield 2 loafs

Number Of Ingredients 8

Ingredients

1 (1/4 ounce) package dry yeast
1 tablespoon sugar
1/2 cup warm water
1 (12 ounce) can evaporated milk
1 1/2 teaspoons salt
3 tablespoons sugar
2 tablespoons cooking oil
4 1/2 cups flour

Steps:

Mix in a small bowl the first 3 ingredients.
Cover with a towel and let stand for 15 minutes.
Mix next 4 ingredients. Add yeast mixture and flour. Mix all well.
Divide dough into 2 greased 1 pound coffee cans. Put plastic lid on cans and allow to rise till lid pops off.
Remove lids and place cans upright in 350 oven for 35 minutes or till desired brownness is reached.

Nutrition Facts : Calories 1480, Fat 29.4, SaturatedFat 10, Cholesterol 49.3, Sodium 1933, Carbohydrate 258.3, Fiber 8.3, Sugar 25.9, Protein 42

Tips:

Choose ripe zucchini. Look for zucchini that is deep green in color and firm to the touch. Avoid zucchini that is yellow or has blemishes.

Grate the zucchini. Use a box grater to grate the zucchini until you have about 2 cups. You can also use a food processor fitted with the shredding blade.

Squeeze out the excess moisture from the zucchini. Place the grated zucchini in a colander and press down on it with a spoon to remove as much moisture as possible. This will help to prevent the bread from being too wet.

Use a coffee can to measure the ingredients. A standard 1-pound coffee can holds 2 cups of flour, 2 cups of sugar, and 1 cup of chopped nuts. This makes it easy to measure the ingredients without having to dirty multiple measuring cups.

Mix the batter thoroughly. Be sure to mix the batter until it is well combined and there are no lumps. Overmixing can make the bread tough, so be careful not to overmix it.

Bake the bread at 350 degrees Fahrenheit for 1 hour, or until a toothpick inserted into the center comes out clean.

Conclusion:

Coffee can zucchini bread is a delicious and easy-to-make treat. It is a great way to use up leftover zucchini and it is also a great way to get your kids to eat their vegetables. This bread is moist and flavorful, and it is perfect for breakfast, lunch, or a snack.