Joanne Woodwards Zucchini Bread Recipes

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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

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 IV



Zucchini Bread IV image

This is the best zucchini bread I have made! I have other recipes, but this is the best! Thanks to my mother!

Provided by Kristen

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h25m

Yield 24

Number Of Ingredients 11

3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
½ cup chopped walnuts

Steps:

  • Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
  • In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
  • Bake for 60 to 70 minutes, or until done.

Nutrition Facts : Calories 230.6 calories, Carbohydrate 29.6 g, Cholesterol 23.3 mg, Fat 11.6 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 164.5 mg, Sugar 17 g

JOANNE WOODWARD'S ZUCCHINI BREAD



Joanne Woodward's Zucchini Bread image

A richly-textured, hearty, honest bread. It's especially good the next morning sliced & oven-toasted with a dab of butter. Makes a quick, healthy snack anytime. (Recipe from "Newman's Own Cookbook")

Provided by Fauve

Categories     Quick Breads

Time 1h20m

Yield 2 loaves

Number Of Ingredients 10

3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
3 eggs
1 cup sugar
1 cup oil
1 teaspoon vanilla
2 cups grated zucchini

Steps:

  • Sift flour, baking soda, baking powder, cinnamon& salt together.
  • Beat eggs until foamy.
  • Add sugar, oil, vanilla and sifted dry ingredients a little at a time; the mixture will be thick.
  • Add the zucchini; the mixture will be gummy.
  • Pour into 2 well-greased 8 1/2" x 4 1/2" x 2 1/2" loaf pans and bake at 350 degrees for 1 hour.
  • Check at 50 minutes; if a toothpick comes out clean, bread is done.
  • Great served hot or cold.
  • May be frozen.

Nutrition Facts : Calories 2173.3, Fat 118.5, SaturatedFat 16.8, Cholesterol 317.2, Sodium 2095.2, Carbohydrate 249.5, Fiber 7, Sugar 103.4, Protein 30.4

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