Indulge your senses with a delectable treat that brings back cherished memories – Zucchini Bread, a classic delight with a modern twist. Embark on a culinary journey through time as we explore two extraordinary recipes that elevate this humble loaf to new heights. The first, a classic Old-Fashioned Zucchini Bread, harks back to simpler times, exuding nostalgia with every comforting bite. With simple ingredients and a touch of cinnamon, this recipe captures the essence of tradition.
In contrast, the Gluten-Free Zucchini Bread recipe reimagines this timeless classic for today's health-conscious bakers. Using almond flour, oat flour, and coconut sugar, this rendition offers a delightful symphony of flavors and textures. Both recipes unlock a world of culinary possibilities, promising an unforgettable experience for even the most discerning palates. Prepare to savor the goodness of zucchini in every delectable slice, as these recipes guide you towards baking perfection.
GRANDMA'S BEST ZUCCHINI BREAD
This top-secret family recipe for spicy, moist bread uses dates for a delicious change from ordinary zucchini bread. We like to spread warm slices with softened cream cheese for an extra-special treat!
Provided by Korrine
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 3h30m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper in a bowl until evenly combined; set aside.
- Beat the eggs, vanilla, sugar, and vegetable oil in a mixing bowl until smooth. Fold in the flour, dates, and zucchini until no dry spots remain. Divide the batter between the two prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 32 g, Cholesterol 23.3 mg, Fat 9.9 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 72.8 mg, Sugar 19.3 g
OLD-FASHIONED ZUCCHINI BREAD
Moist, delicious, and not overly sweet, this is my family's favorite quick-bread and a great way to celebrate your garden's summer bounty!
Provided by Debs Recipes
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Beat eggs until fluffy; add oil, sugar, vanilla, and zucchini; mix well.
- Combine dry ingredients and add to wet mixture; mix well.
- Toss nuts and/or raisins in a bit of flour then stir into batter.
- Pour batter into two 9x5" loaf pans that have been sprayed on bottoms only with no-stick cooking spray; bake at 350° for 1 hour or until bread tests (a toothpick inserted near center of loaf comes out clean) done; cool loaves for about 10 minutes in pans then loosen sides of loaves (I do this by running a small plastic knife around the edges) and remove from pans; cool completely before slicing.
- NOTE: I include about 3/4 cup whole wheat flour in the total amount.
Nutrition Facts : Calories 2539, Fat 118.8, SaturatedFat 16.8, Cholesterol 317.2, Sodium 2096.5, Carbohydrate 338.8, Fiber 8.7, Sugar 179, Protein 32.1
ZUCCHINI BREAD
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
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.
OLD-FASHIONED ITALIAN ZUCCHINI FRITTERS
An old-fashioned Italian zucchini fritter!
Provided by JuJuJenn
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 35m
Yield 25
Number Of Ingredients 9
Steps:
- Beat the eggs in a mixing bowl with a wire whisk until smooth. Stir in the shredded and diced zucchini, then season with salt, pepper, Parmesan cheese, and basil. Add the flour a little at a time, stirring between additions until no dry lumps remain.
- Heat the oil in a large skillet to 375 degrees F (190 degrees C).
- Drop the batter into the hot oil by the spoonful a few at a time making sure not to overcrowd the oil. Cook until the fritters are golden brown on each side, about 4 minutes. Drain on a paper towel-lined plate before serving.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 6.5 g, Cholesterol 45.2 mg, Fat 3.2 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 121.1 mg, Sugar 0.4 g
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
ZUCCHINI BREAD
Zucchini bread is one of our favorites in the summertime when zucchini is abundant. This old-fashioned, simple zucchini bread recipe has the perfect balance of sweetness and spice. It's tender and forms a lovely sugary crust on top. Add your favorite nut - we opted for walnuts. They add a nutty flavor and a bit of crunch. This is...
Provided by Adrienne May
Categories Sweet Breads
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 325. Grease and flour 2 loaf pans.
- 2. Sift flour. Mix flour, nutmeg, cinnamon, salt, baking soda, and baking powder. Set aside.
- 3. In a large bowl, beat eggs, sugars, canola oil, and vanilla.
- 4. Stir sifted ingredients into egg mixture.
- 5. Blend in zucchini and nuts.
- 6. Pour into loaf pans.
- 7. Bake at 325 for 60-70 minutes or until toothpick in center comes out clean.
CALEY'S CLASSIC ZUCCHINI BREAD
A sweet cinnamon-y zucchini bread that makes use of all the leftover zucchini from my family's garden. My whole family loves this bread and begs me to make it as soon as the zucchinis are harvested! Pecans can be used in place of walnuts if preferred.
Provided by mouse1493
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h25m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare 2 8x4-inch loaf pans with cooking spray.
- Beat the eggs in a mixing bowl with an electric mixer until frothy. Slowly add the sugar while continually beating. Stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. Add the zucchini to the mixture and stir.
- Mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. Add the chopped walnuts and stir. Divide the batter between the two prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 38.3 g, Cholesterol 34.9 mg, Fat 17.2 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 246.6 mg, Sugar 25.5 g
Tips:
- Use fresh, ripe zucchini for the best flavor and texture.
- Grate the zucchini on the large holes of a box grater.
- Squeeze out any excess moisture from the grated zucchini to prevent the bread from being too wet.
- Use a combination of all-purpose flour and whole wheat flour for a more nutritious bread.
- Add in your favorite nuts, seeds, or dried fruit for extra flavor and texture.
- Bake the bread in a loaf pan until a toothpick inserted into the center comes out clean.
- Let the bread cool completely before slicing and serving.
Conclusion:
Old-fashioned zucchini bread is a classic recipe that is easy to make and always a crowd-pleaser. With its moist, flavorful texture and sweet, spicy flavor, it's the perfect treat for any occasion. Whether you're looking for a quick and easy breakfast, a sweet snack, or a delicious dessert, old-fashioned zucchini bread is sure to hit the spot. So next time you have some extra zucchini on hand, give this recipe a try. You won't be disappointed!
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