Best 4 Not Your Moms Zucchini Bread Recipes
**Zucchini bread gets a modern makeover with our collection of recipes that are anything but your mom's!**
From classic to creative, our recipes offer a variety of flavors and textures to satisfy every palate. Indulge in a moist and decadent loaf made with fresh zucchini, spices, and a hint of citrus. Or, try a healthier version sweetened with honey and packed with nutritious ingredients like oats and nuts.
Elevate your zucchini bread game with unique flavor combinations like chocolate zucchini bread with a rich, fudgy crumb, or tangy lemon zucchini bread that bursts with citrusy goodness. And for a truly decadent treat, try our cream cheese-filled zucchini bread, which features a creamy, sweet filling swirled throughout the tender loaf.
Our recipes cater to different dietary needs as well, with options for gluten-free and vegan zucchini bread. No matter your preference, our collection has a recipe that will make you fall in love with zucchini bread all over again. So, grab your apron and let's get baking!
MOM'S ZUCCHINI BREAD
When growing zucchini don't let them get too BIG! Wash skin, do not peel, cut in half, remove seeds, and grate your homegrown zucchini.
Provided by Vicki Moser
Categories Other Desserts
Number Of Ingredients 11
Steps:
- 1. Grease with butter and flour two 8x4 bread loaf pans. Preheat oven to 325 degrees F.
- 2. Sift together all the dry ingredients: Flour, salt, baking soda, baking powder, and cinnamon in a large bowl.
- 3. Beat with a hand mixer all the wet ingredients in a small bowl: eggs, applesauce, oil, sugar, and vanilla. Add this mixture to the dry ingredients bowl. Mix with hand mixer until the flour-mixture is folded in and the mix is creamy.
- 4. Stir in grated zucchini and nuts until well combined. Pour into prepared loaf pans.
- 5. Bake for 65 minutes or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pans and completely cool.
MOM'S ZUCCHINI BREAD
My mom would always put a bumper crop of zucchini to use with this wonderful quick bread. It can be spiced or sweet, a loaf or a Bundt cake. Mom preferred to keep the spices and chocolate separate, but I like them combined. Either way, this unusual family favorite is sure to please your family and guests just as it has mine.
Provided by curvy
Categories Quick Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- Grease two loaf pans or one Bundt cake pan.
- In a large bowl, combine flour, baking soda, baking powder, and spices. (If making with chocolate chips, you may omit the spices.).
- In a separate bowl, cream sugar and eggs. Stir in oil and vanilla.
- Add egg mixture to flour mixture and stir until incorporated. The mixture should still be quite dry. Add shredded zucchini and stir until batter is moist and zucchini is incorporated. Fold in chocolate chips if desired.
- Pour batter into prepared pans. Bake at 375° for 60 minutes or until a wooden pick inserted in the middle comes out clean.
Nutrition Facts : Calories 2332.4, Fat 91.6, SaturatedFat 15, Cholesterol 317.2, Sodium 933.7, Carbohydrate 351.1, Fiber 7.9, Sugar 203.8, Protein 30.4
NOT YOUR MOM'S ZUCCHINI BREAD
Yes, another zucchini bread recipe but this is soooo good. You've got to try just once. Sometimes I substitute 1 cup of the all purpose flour with whole wheat. The flax seed is optional, but no one really notices it, so I can boost the nutrition up a bit. THE LAST THREE INGREDIENTS ARE FOR THE CRUMB MIXTURE, IT WAS NOT LETTING ME LABEL THAT FOR ONE REASON OR ANOTHER.
Provided by Chef Carol Kay
Categories Quick Breads
Time 1h25m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Spray a 9 x 5 inch loaf pan with veggie cooking spray.
- To prepare crumb mixture, in a small bowl, combine sugar and cocoa. Cut in butter until coarse crumbs form. Reserve 2 tablespoons.
- In a large bowl combine flour, flax seed, baking powder and baking soda.
- In a medium bowl combine buttermilk, sugar, applesauce, butter, egg and egg white.
- Mix well.
- Add egg mixture to flour mixture stirring until just combined.
- Stir in zucchini, walnuts or chocolate chips.
- Pour half the batter into a prepared pan.
- Sprinkle crumb mixture over batter.
- Pour remaining batter over the top.
- Sprinkle with reserved crumb mixture.
- Bake until a toothpick comes out clean from center of the loaf, about 55 minutes.
Nutrition Facts : Calories 228.5, Fat 8, SaturatedFat 4.7, Cholesterol 34.1, Sodium 192.3, Carbohydrate 36.3, Fiber 1.5, Sugar 18, Protein 4.3
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, ripe zucchini for the best flavor and texture.
- Grate the zucchini with the large holes of a box grater.
- Squeeze out any excess moisture from the grated zucchini before adding it to the batter.
- Be sure to measure the flour correctly. Too much flour will make the bread dry and crumbly.
- Do not overmix the batter. Overmixing will develop the gluten in the flour, making the bread tough.
- Bake the bread until a toothpick inserted into the center comes out clean.
- Allow the bread to cool completely before slicing and serving.
Conclusion:
This zucchini bread is a delicious and easy-to-make treat that's perfect for breakfast, lunch, or a snack. With its moist texture, sweet flavor, and nutty aroma, this bread is sure to be a hit with everyone who tries it. So next time you have some extra zucchini, give this recipe a try. You won't be disappointed!
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