Best 3 My Best Zucchini Bread Recipes

Zucchini bread, a delectable treat originating from the United States, has captivated taste buds worldwide. This moist and flavorful quick bread is characterized by its distinct green streaks, a testament to the generous amount of grated zucchini it incorporates. Not only does zucchini bestow upon this bread its captivating color and texture, but it also imparts a subtle sweetness that harmonizes perfectly with the warm spices and hints of nuts. This beloved classic has diversified into a myriad of delectable variations, each boasting unique flavor combinations and textures that cater to diverse preferences. Some adventurous bakers infuse the batter with tangy citrus zest, while others opt for the cozy warmth of cinnamon and nutmeg. Chocolate chips, walnuts, and even pineapple chunks often make guest appearances, adding delightful bursts of flavor and texture. Savor the traditional rendition or embark on a culinary adventure by experimenting with these enticing variations. Irrespective of your choice, one thing remains constant: zucchini bread's irresistible charm, guaranteed to leave you craving for more.

Let's cook with our recipes!

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

MY BEST ZUCCHINI BREAD

My Best Zucchini Bread image

Make and share this My Best Zucchini Bread recipe from Food.com.

Provided by MizzNezz

Categories Quick Breads

Time 1h30m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 14

Ingredients

2 cups sugar
1 cup vegetable oil
3 eggs
2 teaspoons vanilla
2 cups shredded zucchini
1/2 cup applesauce
1/3 cup orange juice
3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1 cup chopped walnuts

Steps:

Preheat oven to 350*.
In large bowl, mix sugar, oil, eggs, and vanilla.
Beat until well blended.
Add zucchini, applesauce and orange juice; stir well.
Combine flour with next 5 ingredients.
Add to zucchini mixture; stir well.
Add nuts; stir gently to combine.
Pour into 2 greased and floured 9in loaf pans.
Bake for 60-70 minutes; till toothpick comes out clean.
Let cool in pans 10 minutes.
Remove from pans and let cool completely.

WONDERFULLY MOIST ZUCCHINI BREAD

Wonderfully Moist Zucchini Bread image

This zucchini bread is just amazing--you'd never know there are veggies in it! When I was first learning to cook, a beautiful Texan woman taught me a few things--one of them being this recipe. So, give it a try and enjoy! (Thanks Cindy!)

Provided by gypsysister

Categories Quick Breads

Time 21m

Yield 2 loaves

Number Of Ingredients 11

Ingredients

3 eggs
1 cup oil
2 1/4 cups sugar
2 cups zucchini, grated with skin on
1 1/2 tablespoons cinnamon
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons pure vanilla extract
1 cup chopped nuts (optional) or 1 cup raisins (optional)

Steps:

Beat eggs until fluffy.
Add oil, sugar, zucchini.
Add dry ingredients.
Add vanilla and if using , fold in nuts and raisins.
Bake at 350°F in 2 greased and floured loaf pans for approx 1 hour, or until toothpick comes out clean.

Tips:

Use fresh zucchini. Fresh zucchini has a higher water content, which makes for a moist and tender bread. If you're using older zucchini, be sure to squeeze out the excess water before grating it.
Grate the zucchini finely. This will help the zucchini distribute evenly throughout the bread and prevent it from clumping together.
Don't overmix the batter. Overmixing can result in a tough, dense bread. Mix the batter just until the ingredients are combined.
Let the bread cool completely before slicing it. This will help the bread set properly and prevent it from crumbling.

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 summer zucchini, and it's also a good source of fiber and vitamins. With so many different variations to choose from, there's sure to be a zucchini bread recipe that everyone will love.

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