Delicious Eggless Zucchini Bread Recipes

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EASY EGGLESS ZUCCHINI BREAD



Easy Eggless Zucchini Bread image

This Easy Eggless Zucchini Bread is moist, flavorful and freezes well! Perfect for breakfast, snack or even dessert.

Provided by Oriana Romero

Categories     Breakfast     brunch     Snack

Time 1h

Number Of Ingredients 13

1 ½ cup (210 g) all-purpose flour
1 ½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ cup (60 ml) canola or vegetable oil
1/3 cup (67 g) brown sugar
1/3 cup (67 g) granulated sugar
½ cup (120 g) plain yogurt ((or sour cream))
¼ cup (60 ml) milk
1 teaspoon pure vanilla extract
1 cup (100 g approx) grated zucchini ((about 1 medium) )
1/2 cup (100 g approx) chocolate chips + more to sprinkle on top ((optional))

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 9×5 (or 8×4) inch loaf pan. PRO TIP: when greasing pans for quick bread is best to use shortening instead of butter, since butter has water in it can cause sticking. Also, just brush the shortening over the bottom and half up to the sides of the pan; this will help the bread its height as it rises.
  • Whisk the flour, baking powder, baking soda, salt, and cinnamon, together in a large bowl until well combined. Set aside.
  • In a medium bowl, whisk the oil, brown sugar, granulated sugar, yogurt, milk, vanilla, and zucchini together until combined.
  • Pour the wet ingredients into the dry ingredients. Gently whisk until just combined; please do not overmix. Foil in the chocolate chips, if using. The batter will be a bit thick, that is okay.
  • Spread the batter into the prepared loaf pan. Sprinkle with more chocolate chip, if desired.
  • Bake for 50 - 55 minutes, or until a toothpick inserted in the center comes out mostly clean (no raw batter, a few moist crumbs are okay). NOTE: if the bread is browning too fast, loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.
  • Allow cooling completely before slicing.

Nutrition Facts : Calories 271 kcal, Carbohydrate 42 g, Protein 4 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 200 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving

DELICIOUS EGGLESS ZUCCHINI BREAD



Delicious Eggless Zucchini Bread image

What can I say, I love bread!!! And this bread is just one of my absolute FAVORITES!!!! Originally this was an experiment I tried about a year ago when I ran out of eggs. I wanted zucchini bread sooooooo badly, but didnt have any eggs around the house. I decided to substitute the eggs with yogurt, and have NEVER made this bread with eggs since.

Provided by love4culinary

Categories     Quick Breads

Time 1h20m

Yield 2 loaves

Number Of Ingredients 11

2 cups sugar
3/4 cup vegetable oil
3 cups flour, sifted
2 cups zucchini (shredded or tossed lightly through blender..chopped VERY small. My first time trying this I accident)
2 1/4 teaspoons vanilla
3/4 cup low-fat vanilla yogurt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/4 teaspoons cinnamon
3/4 teaspoon nutmeg

Steps:

  • Preheat oven to 350 degrees, and grease ONLY the bottoms of two loaf pans.
  • Measure yogurt into a medium sized mixing bowl.
  • Add sugar and blend until creamy and slightly thick approx 2-3 minutes (I even do this with a whisk as I am without a mixer at this time!).
  • Add oil and blend through.
  • Add zucchini and vanilla and stir until mixed through.
  • Sift flour in a medium bowl and add cinnamon, nutmeg, baking powder& soda, and salt to it.
  • Add dry ingredients to wet ingredients a little at a time.
  • I like to slowly mix it in with my whisk.
  • Fold ingredients into each other just until nicely combined.
  • Pour'batter' into loaf pans, and put into oven.
  • Bake for 1 hour (60 minutes) and check to see if it is done (knife poked through center should come clean when done).
  • If it is not done, continue to bake for additional time.
  • It could take between an hour and an hour and a half to bake completely.
  • ENJOY!

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