Aunt Louises Zucchini Nut Bread Recipes

ZUCCHINI NUT BREAD

Steps:

• Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.

ZUCCHINI NUT BREAD

Steps:

• Preheat oven to 350°. Grease two 8x4-in. loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon zest, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts., Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool.

BLUE RIBBON ZUCCHINI NUT BREAD

Steps:

• Preheat oven to 350°F (175°C).
• Sift together plain flour, cinnamon, baking soda, salt and baking powder.
• Beat eggs well.
• Gradually add sugar and oil, beat together well.
• Add vanilla and dry ingredients from above blend well.
• Stir in the zucchini.
• Combine walnuts and 1 tsp of flour, stir this into the batter.
• Pour batter between two 2 greased (I use baking paper) 8 1/2" x 4 1/2" x 2 1/2" loaf tins.
• Bake for 1 hour or till tests done (skewer poked in the middle comes out clean).
• Cool in tins on racks for 10 minutes before removing from tins, cool on racks.

CHOCOLATE-NUT ZUCCHINI BREAD

Steps:

• Position a rack in the center of the oven and heat the oven to 375°F. Butter a 8-1/2 x 4-1/2-inch metal loaf pan and dust with flour; tap out any excess. Using the large grating disk on a food processor, pass the zucchini vertically through the feed tube to grate. (If the zucchini is too wide to fit, slice in half lengthwise.) Discard any remaining ungrated portions wedged on top of the disk. Transfer the grated zucchini to a colander or sieve set over a bowl. Sprinkle 1 Tbs. of the sugar over the grated zucchini and toss to distribute. Sprinkle another 1 Tbs. sugar over the zucchini and toss again. Set aside for 20 minutes. In a small saucepan, melt the butter over medium-low heat. Pour the butter into a medium bowl and let cool slightly, 5 to 10 minutes. Whisk the remaining 3/4 cup sugar, coffee, yogurt or buttermilk, and eggs into the butter. In a large bowl, combine the flour, chocolate, walnuts, baking powder, baking soda, salt, and cinnamon. Squeeze the zucchini by the fistful to thoroughly wring out excess liquid. Add the zucchini to the wet ingredients and stir to combine. Pour over the flour mixture and, using a large wooden spoon, stir until just blended. Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool on a wire rack for 10 minutes. Loosen the edges with a knife and release the bread, turning it upright onto the rack until completely cooled.

AUNT LOUISE'S ZUCCHINI NUT BREAD

Steps:

• 1. Preheat oven to 350 degree's. Grease and flour a loaf pan.
• 2. in a large bowl cream together the eggs,sugar,and oil.
• 3. Stir in the Zucchini,and pineapple.
• 4. Add all of the dry ingredients and nuts. Mix well to incorporate. Pour in to loaf pan and bake at 350 for 50 minutes,or until pick comes out clean.

ZUCCHINI WALNUT BREAD

Steps:

• Whisk together flour, baking soda, salt, cinnamon, and baking powder.
• In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
• Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.

ZUCCHINI NUT BREAD

Steps:

• Preheat oven to 350. Lightly oil and dust loaf pans. In a large bowl mix all ingredients. Divide mixture between two pans. Bake for 1 hour and 15 minutes. Use a toothpick to check for doneness. Allow bread to rest before serving. Good served warm with a pat of butter and a tall glass of ice cold milk. Yum!