Best 4 Zucchini Bread Ii Recipes
Indulge in the delightful flavors of Zucchini Bread, an irresistible treat that combines the goodness of zucchini with warm spices and a moist, tender crumb. This versatile bread offers a symphony of flavors and textures, making it a perfect accompaniment to your morning coffee, afternoon tea, or as a delightful dessert. With variations like Chocolate Zucchini Bread, a decadent combination of chocolate and zucchini, and Carrot Zucchini Bread, a vibrant twist with the addition of carrots, this collection of recipes offers something for every taste. Whether you prefer a classic Zucchini Bread or a unique twist with the addition of nuts, chocolate chips, or even pineapple, these recipes will guide you effortlessly to create a delectable masterpiece. Prepare to tantalize your taste buds with the irresistible aroma and flavors of Zucchini Bread, a delightful treat that will become a staple in your kitchen.
Here are our top 4 tried and tested recipes!
ZUCCHINI BREAD II
Moist, slightly heavier than normal zucchini bread.
Provided by Dawn Burhans
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 24
Number Of Ingredients 12
Steps:
- In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into two greased and floured 9 x 5 inch loaf pans.
- Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.
Nutrition Facts : Calories 213 calories, Carbohydrate 30.4 g, Cholesterol 23.3 mg, Fat 9.3 g, Fiber 1 g, Protein 3 g, SaturatedFat 1.3 g, Sodium 194.5 mg, Sugar 17 g
ZUCCHINI BREAD
This zucchini bread recipe is a quick and easy sweet bread that is great for breakfast.
Provided by Paula Deen
Categories baking kid friendly spring summer
Time 15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 °F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes. Makes 2 loaves.
CHOCOLATE ZUCCHINI BREAD
I shred and freeze zucchini from my garden each summer so that I can make this bread all winter long. Our family loves this chocolaty treat.-Shari Mckinney, Birney, Montana
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 11
Steps:
- In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to 2 greased 8x4-in. loaf pans., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 165mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
ZUCCHINI BREAD
If your garden has blessed you with an abundance of everyone's favorite squash, then it's time to get out the grater, fire up the oven and bake some loaves with this moist, tender, spice-infused easy Zucchini Bread recipe. We'll show you how to make homemade Zucchini Bread with a quick-prep recipe and tips for easily swapping veggies or adding fruit for a dash of sweetness. Master this recipe and you'll open the door to a delicious season of homegrown goodness.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h25m
Yield 24
Number Of Ingredients 13
Steps:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
- In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
- Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
- Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 14 g, TransFat 0 g
Tips:
- Use a good quality zucchini. Choose ones that are firm and deep green, about 6 inches long and 2 inches in diameter. Avoid zucchinis that are too big or have blemishes, bruises, or soft spots, as they will have more seeds and less flavor.
- Don't peel the zucchini. The skin of the zucchini is a good source of fiber and nutrients, so it's best to leave it on. Just wash the zucchini thoroughly before grating it.
- Grate the zucchini on the large holes of a box grater. This will help to ensure that the zucchini is evenly distributed throughout the bread.
- Don't overmix the batter. Overmixing can make the bread tough, so mix just until the ingredients are combined.
- Bake the bread in a preheated oven. This will help to prevent the bread from sticking to the pan and ensure that it rises evenly.
- Let the bread cool completely before slicing it. This will help to prevent the bread from crumbling.
Conclusion:
Zucchini bread is a delicious and easy-to-make quick bread that is perfect for breakfast, lunch, or a snack. It is also a great way to use up extra zucchini from your garden. With its moist texture, sweet flavor, and nutty aroma, zucchini bread is a surefire hit with people of all ages. So, next time you have some extra zucchini on hand, be sure to give this recipe a try!
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