Best 3 Zucchini Bread With Truvia Baking Blend Recipes
Indulge in the delightful goodness of zucchini bread, a classic treat with a modern twist. This collection presents a variety of recipes that cater to different dietary preferences and tastes. From the classic Zucchini Bread with Truvia Baking Blend, featuring a moist, tender crumb and a hint of sweetness, to the decadent Chocolate Zucchini Bread, which combines the flavors of rich chocolate and moist zucchini, these recipes offer a delightful experience for every occasion. For those seeking a gluten-free option, the Gluten-Free Zucchini Bread provides a delicious alternative with its light and fluffy texture. The Vegan Zucchini Bread caters to plant-based diets with its wholesome ingredients and moist texture. And for those with nut allergies, the Nut-Free Zucchini Bread offers a flavorful option without compromising taste. Each recipe includes step-by-step instructions and a list of easily accessible ingredients, making it easy for home bakers of all skill levels to recreate these delectable treats.
Here are our top 3 tried and tested recipes!
CLASSIC ZUCCHINI BREAD
A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both. This version is on the sweeter side, the vegetal flavors mellowed by brown sugar, cinnamon and a bit of browned butter. While not always necessary, squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist. Since this recipe makes two loaves (if you're going to grate all that zucchini, might as well make it count), know that one will freeze excellently for at least a month. The recipe can also be halved with great success.
Provided by Alison Roman
Categories quick breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Lightly grease 2 8-x4-inch loaf pans with softened butter and line with parchment paper.
- Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and smell like hazelnuts, 5 to 7 minutes. Use a whisk to scrape up any browned bits on the bottom of the pot; set aside.
- Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl.
- Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended.
- Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and browned butter to the egg mixture, whisking to blend.
- Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate until no dry spots remain.
- Divide batter among prepared pans, smoothing the top. Sprinkle both with demerara sugar, if using, and place in oven. Bake, rotating once, until bread is golden brown on top, pulls away from the sides and springs back lightly when pressed at the top, 50 to 60 minutes.
- Let cool completely on a wire rack before removing from the loaf pan.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 251 milligrams, Sugar 18 grams, TransFat 0 grams
EASY CAKE MIX ZUCCHINI BREAD
Here's another brilliant (and easy!) way to use up a garden full of zucchini. These tasty loaves are freezer-friendly, so bake up a few batches and save for later.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 2h10m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
- In large bowl, stir cake mix, cinnamon, oil, milk and eggs until well blended. Add zucchini; mix well. Divide batter evenly between pans.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Wrap tightly, and store at room temperature up to 2 days.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 8 g, TransFat 0 g
ZUCCHINI BREAD
My zucchini bread is filled with great cinnamon flavor. It makes two loaves-have one now and give the second one to a neighbor or freeze for later. -Britt-Marie Knoblock, Lisle, Illinois
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (12 slices each).
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a bowl, combine orange juice, oil, applesauce, eggs and vanilla. In a large bowl, combine flour, sugar, cinnamon, baking powder, salt and baking soda; mix well. Add orange juice mixture; stir until just combined. Fold in zucchini and pecans., Pour into two 8x4-in. loaf pans coated with cooking spray. Bake 60-65 minutes or until a toothpick inserted in center comes out clean.
Nutrition Facts :
Tips:
- Use ripe zucchini. This will ensure that your bread is moist and flavorful.
- Grate the zucchini finely. This will help it distribute evenly throughout the bread.
- Drain the zucchini well. This will prevent your bread from being too wet.
- Use a combination of Truvia Baking Blend and all-purpose flour. This will give your bread a light and fluffy texture.
- Add spices to taste. Common spices that pair well with zucchini bread include cinnamon, nutmeg, and ginger.
- Bake the bread until a toothpick inserted into the center comes out clean. This will ensure that your bread is cooked through.
- Let the bread cool completely before slicing and serving. This will help it hold its shape.
Conclusion:
Zucchini bread is a delicious and versatile quick bread that can be enjoyed for breakfast, lunch, or snack. It's also a great way to use up extra zucchini from your garden. With its moist texture and flavorful spices, zucchini bread is sure to be a hit with everyone.
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