Best 2 Zucchini Bread Williams Sonoma Recipes

Zucchini bread is a moist and flavorful quick bread made with grated zucchini, flour, sugar, eggs, and spices. It's a popular summer treat that's perfect for using up all that garden-fresh zucchini. This collection of zucchini bread recipes from Williams Sonoma includes a variety of takes on the classic, from traditional to gluten-free and chocolate chip to lemon poppy seed. There's even a recipe for zucchini bread muffins, which are perfect for on-the-go snacking. No matter which recipe you choose, you're sure to enjoy this delicious and versatile bread.

Here are our top 2 tried and tested 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

ZUCCHINI BREAD- WILLIAMS SONOMA

Zucchini Bread- Williams Sonoma image

Our garden had a zucchini that got out of hand, so we put it to use and made a double recipe of this bread. It was so good, now when I go out into my garden I pretend I don't see the small tender squash just so that I can pretend they got out of hand so I wouldn't be able to use them in anything but this bread. It is very moist and I bet your kids wouldn't even mind eating their veggies.

Provided by cookiedog

Categories Quick Breads

Time 1h5m

Yield 1 loaf

Number Of Ingredients 12

Ingredients

8 ounces zucchini, trimmed
1/2 cup canola oil, plus extra for greasing
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour, plus extra for flouring
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup chopped pitted moist-pack prune (I used raisins)
1/3 cup coarsely chopped walnuts

Steps:

Preheat the oven to 350°F Grease and lightly flour one 8 1/2-by-4 1/2 inch loaf pan or three 6-by-3-inch loaf pans.
Using the large holes of a box grater-shredder or the large-holed shredder blade of a food processor, shred the zucchini. You should have about 1 cup. Set aside.
In a bowl, combine the oil, sugar, eggs, and vanilla. Beat vigorously with a whish or with an electric mixer on medium speed until pale and creamy, aoubt 1 minute. Stir in the shredded zucchini until blended.
In a bowl, stir ogether the flour, baking powder, cinnamon, salt, baking soda, prunes, and walnuts. Add the flour mixture to the zucchini mixture and stir just until combined. The batter will be stiff. Scrape the batter into the prepared pans.
Bake until the bread is firm to the touch and pulls away from the pan sides, 50-60 minutes for a large laf, 35-40 minutes for small ones. A cake tester inserted into the center of a loaf should come out clean. Let cool in the pans on a rack for 10 minutes. Turn the bread out, place upright on the rack, and let cool completely.

Nutrition Facts : Calories 2894.6, Fat 147, SaturatedFat 13.7, Cholesterol 423, Sodium 2373.9, Carbohydrate 366.6, Fiber 18.1, Sugar 189.1, Protein 42.6

Tips:

Choose the right zucchini: Look for medium-sized zucchini that are firm and free of blemishes. Avoid zucchini that are too large, as they will have a higher moisture content and make the bread too dense.
Grate the zucchini coarsely: This will help to release the zucchini's moisture and prevent the bread from becoming too soggy.
Do not overmix the batter: Overmixing the batter will develop the gluten in the flour and make the bread tough. Mix just until the ingredients are combined.
Bake the bread at a moderate temperature: This will help to prevent the bread from browning too quickly and will allow the center of the bread to cook through.
Let the bread cool completely before slicing: This will help to prevent the bread from crumbling.

Conclusion:

Zucchini bread is a delicious and versatile quick bread that can be enjoyed for breakfast, lunch, or a snack. This recipe from Williams Sonoma is easy to follow and results in a moist and flavorful bread that is perfect for any occasion. With a few simple tips, you can make sure that your zucchini bread turns out perfect every time.