Best 3 Janets Zucchini Bread Recipes
Indulge in the delightful flavors of Janet's Zucchini Bread, a culinary masterpiece that combines the goodness of zucchini with a symphony of warm spices. This moist and tender bread is not only a delectable treat but also a creative way to incorporate vegetables into your diet. With its simple yet flavorful ingredients, this recipe is perfect for bakers of all skill levels.
In addition to the classic zucchini bread, this article presents a tantalizing collection of variations to satisfy every palate. Chocolate Zucchini Bread offers a rich and decadent twist, while Lemon Zucchini Bread bursts with refreshing citrus notes. For a healthier option, try the Zucchini Banana Bread, which combines the sweetness of bananas with the moist texture of zucchini. And if you're looking for a gluten-free alternative, the Gluten-Free Zucchini Bread provides a delicious solution.
Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice bakers can achieve perfect results. Detailed ingredient lists and precise measurements guarantee consistent success. Whether you're a seasoned baker seeking inspiration or a beginner eager to explore the world of baking, this article has something for everyone. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving more.
JANET'S ORANGE ZUCCHINI BREAD RECIPE - (4.1/5)
Provided by á-39535
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F. Grease one loaf pan. Wash and dry the zucchini. Using a box grater or food processor to grate 2 cups worth and set aside. Sift the flour, salt, baking powder and baking soda. Mix well with a whisk and make a well in the center of the mixture. Wash and zest the orange. In another cup mix the egg substitute (or applesauce), orange zest, juice, vanilla, oil and sugar until combined. Add to the flour mixture, folding gently until combined. Fold in the zucchini (and walnuts or raisins if you are using them) and pour into greased loaf pan. Bake for 50-60 minutes or until golden and a tooth pick inserted in the center of the bread comes out clean. Prepare the glaze: Mix the remaining orange juice and 1/2 cup of powdered sugar in a small bowl. Add the remaining zest and stir until smooth and combined. Cool the bread for 10 minutes in the pan. Then, run the blade of knife around the loaf to gently separate it from the sides of the pan. Invert the loaf and the bread should slide out. Place on a wire rack with a large pan or plate below it to finish cooling. 1While the bread is still hot spoon half of the glaze onto the top loaf. It will almost immediately drip down the sides of the loaf. Cool completely before serving.
JANET'S ZUCCHINI BREAD
This is my grandmother's recipe. Even my husband, who can't stand vegetables adores this bread. It's extremely moist and tastes wonderful grilled on a griddle.
Provided by Melody L'Etoile
Categories Sweet Breads
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Mix all ingredients together with the exception of the Zucchini. Add zucchini once everything else is incorporated completely otherwise it will release too much juice.
- 2. Pour batter into two greased loaf pans.
- 3. Bake at 350 for one hour.
MOM'S ZUCCHINI BREAD
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
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 fresh zucchini for a moist and flavorful bread. Grate the zucchini using the large holes of a box grater to ensure even distribution throughout the batter.
- Do not overmix the batter, as this can result in a tough bread. Mix just until the ingredients are combined.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
- For a sweeter bread, add an extra 1/2 cup of sugar to the batter.
- If you like nuts in your bread, add 1 cup of chopped walnuts or pecans to the batter.
- Bake the bread in a loaf pan that has been greased and floured to prevent sticking.
- Allow the bread to cool completely before slicing and serving.
Conclusion:
Janet's Zucchini Bread is a delicious and easy-to-make recipe that is perfect for using up summer zucchini. With its moist texture, sweet flavor, and nutty crunch, this bread is sure to be a hit with everyone who tries it. Whether you enjoy it for breakfast, lunch, or dessert, Janet's Zucchini Bread is a delicious and satisfying treat.
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