Zucchini bread, a moist and flavorful quick bread, has been a beloved classic for generations. This versatile bread can be enjoyed as a sweet treat for breakfast, brunch, or as an afternoon snack. In this article, we present four delightful variations of zucchini bread, each offering a unique flavor profile to tantalize your taste buds.
From the classic Zucchini Pecan Bread, featuring a medley of grated zucchini, chopped pecans, and warm spices, to the tangy Lemon Zucchini Bread, infused with the vibrant zest of lemon and a hint of poppy seeds, these recipes cater to a range of preferences. For those who enjoy a decadent indulgence, the Chocolate Zucchini Bread combines rich cocoa powder with grated zucchini, resulting in a moist and fudgy loaf. Completing our selection is the wholesome Zucchini Banana Bread, a harmonious blend of mashed banana, grated zucchini, and a touch of cinnamon, offering a delightful balance of flavors.
Each recipe is carefully crafted with step-by-step instructions, ensuring that bakers of all skill levels can create these delicious zucchini breads with ease. Whether you're a seasoned baker seeking a new favorite recipe or a novice cook looking to impress your friends and family, these zucchini bread variations are sure to become a staple in your kitchen. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey!
MOIST PECAN ZUCCHINI BREAD
Steps:
- Pre heat oven to 350 F (180 C) and grease and flour a 9 x 5 inch (22 x 12 centimeter) loaf pan.
- Shred the zucchini and squeeze out excess moisture. Set aside.
- In a large bowl whisk together the flour, sugars, baking powder, cinnamon, salt and pecans.
- In a medium bowl add the eggs and beat slightly with a fork, then add the vegetable oil, zucchini and vanilla. Combine with the fork.
- Pour the egg mixture into the flour mixture and stir just until combined (approximately 18 stirs). Spoon batter into prepared loaf pan and bake for approximately 55 - 50 minutes. Test for doneness with a toothpick. Let cool before serving. Enjoy.
Nutrition Facts : Calories 250 kcal, Carbohydrate 31 g, Protein 4 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 32 mg, Sodium 16 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
SWEET ALABAMA PECAN BREAD
What a treat to have alongside your morning coffee! The perfect amount of sweetness... Check out more of our amazing cake recipes!
Provided by Amy Borne
Categories Other Desserts
Time 30m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Lightly grease and flour 9x13 inch baking dish.
- 2. Using a wooden spoon stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth.
- 3. Stir in flour and vanilla. Add pecans, then stir until evenly mixed.
- 4. Spoon into prepared pan and bake for 30-35 minutes.
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
PECAN ZUCCHINI BREAD
"Sour cream makes this the best quick bread I've ever come across," notes Audrey Lavoie. The Centerville, Ohio bake adds plenty of chopped pecans for a fun crunch that enhances the loaf's zucchini flavor.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, oil, sour cream and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini and nuts., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 163 calories, Fat 7g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 125mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
SOUTHERN PECAN BREAD
Southern Pecan Bread is completely indescribable! Super buttery, sweet and loaded with pecans. Serve it with your morning coffee or as a totally addictive Thanksgiving side dish everyone will love! Guaranteed to be a new family favorite!
Provided by Shelly
Categories Bread
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper. Coat generously with nonstick spray and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment combine both the sugars and butter, mixing on low until combined. Add in the eggs, vanilla, and salt and turn mixer up to medium speed and mix for 1 minute until smooth.
- Turn mixer to low and mix in the flour until just combined. Fold in the pecans.
- Transfer mixture to your prepared pan and bake for 30-35 minutes, or until the center is just set and the edges are lightly golden.
- Cool completely in the pan, and then cut into squares.
Nutrition Facts : ServingSize 1 Square, Calories 473 calories, Sugar 33.3 g, Sodium 130.6 mg, Fat 30.7 g, SaturatedFat 13.3 g, TransFat 0 g, Carbohydrate 46.8 g, Fiber 1.7 g, Protein 5.2 g, Cholesterol 112.8 mg
PECAN BREAD
I like to have this bread on hand most of the time. It is delicious for morning toast, adding only berry jams and jellies, and great as the base for French toast. Though the recipe looks long, it is actually very simple to make.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the warm milk, honey and oil. Combine the flours, salt and pepper if desired; add 1-1/2 cups to yeast mixture. Beat on medium speed for 3 minutes. Stir in pecans and remaining flour mixture to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Sprinkle cornmeal over a greased baking sheet. Punch dough down. Shape into a round loaf; place on prepared baking sheet. Cover and let rise until doubled, about 30 minutes., Brush milk over loaf. Bake at 350° for 45-50 minutes or until bread sounds hollow when tapped. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 129 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 104mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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:
- For optimal flavor, use fresh zucchini and pecans.
- Grate the zucchini finely to ensure it mixes well with the other ingredients.
- Do not overmix the batter, as this can result in a tough bread.
- Bake the bread until a toothpick inserted into the center comes out clean.
- Allow the bread to cool completely before slicing and serving.
- Zucchini pecan bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Conclusion:
Zucchini pecan bread is a delicious and versatile quick bread that can be enjoyed for breakfast, lunch, or as a snack. It is a great way to use up fresh zucchini and pecans, and it is also a good source of fiber and nutrients. With its moist texture, sweet flavor, and crunchy pecan topping, zucchini pecan bread is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #breads #fruit #oven #nuts #dietary #quick-breads #equipment #number-of-servings #4-hours-or-less
You'll also love