Judys Home Grown Zucchini Bread Recipes

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ZUCCHINI NUT BREAD



Zucchini Nut Bread image

Lighter and fluffier than most zucchini breads, this is a great way to put that vegetable to good use! -Kevin Bruckerhoff, Columbia, Missouri

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 12

2 cups sugar
1 cup canola oil
3 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon grated lemon zest
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded zucchini (about 2 medium)
1/2 cup chopped walnuts or pecans

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.

Nutrition Facts : Calories 229 calories, Fat 11g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

JUDY'S ZUCCHINI BREAD



Judy's Zucchini Bread image

Got this from my friend Judy, it's the best zucchini bread recipe i've found so far. Serve for breakfast, a snack or dessert. It's great with butter, plain or cream cheese. We are not fans of nutmeg, BUT this recipe is the exception.

Provided by Joey Wolf

Categories     Sweet Breads

Time 1h20m

Number Of Ingredients 11

2 1/2 c sugar
3 eggs, well beaten
1 c oil
2 Tbsp pure vanilla extract
2 c grated whole zucchini
3 c all purpose flour
1/2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground nutmeg
1 1/2 tsp salt
1-2 c chopped nuts, your choice, or optional

Steps:

  • 1. You will need 2 Cups of grated zucchini. IF you are using an 8-10 young zucchini, there's no need to peel or de-seed. IF they get away from you and you have a baseball bat sized one, just peel it lightly, cut it in half and remove the seeds.
  • 2. Combine and mix wet ingredients in a large mixing bowl.....you can beat the eggs and add separately. i just usually add them 1 at a time and let the mixer do the work. The grated zucchini is considered a wet ingredient. Set aside.
  • 3. In another large bowl, combine the dry ingredients. Stir to mix.
  • 4. Turn the mixer on low and slowly add the dry ingredients to the wet. Mix until well combined.
  • 5. IF you are using nuts, now is the time to add them, stir them in. It's just as good with or without. We have a lot of nut allergies, so I usually leave them out, or maybe just add to one loaf.......I especially like pecans or black walnuts in this.
  • 6. Spray or butter 2 loaf pans well. I use Baker's Joy. It will stick if you don't. Bake at 350* for 1 hour or until a toothpick comes out clean. Let cool in pan, 5-10 min and remove to wire rack.
  • 7. This freezes well. If you are over-run with zucchini, grate and freeze it in 2 Cup amounts. Thaw in a colander and squeeze/press the moisture out. You do not need to squeeze the moisture out of the freshly grated zucchini, although i do usually let it hang out in the colander for a bit, while i'm mixing everything else up.

JUDY'S HOME GROWN ZUCCHINI BREAD



Judy's Home Grown Zucchini Bread image

This is a recipe passed to me by my step Mom, Judy. It is warm, soft, moist and very easy to make. It makes two loafs so I usually take one in to work to share.

Provided by kylekoerner

Categories     Breads

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 13

3 cups shredded zucchini
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup chopped walnuts (I add more) (optional)
1/2 cup raisins (optional)

Steps:

  • 1. Heat oven to 350 degrees.
  • 2. Lightly grease the bottom of two loaf pans.
  • 3. Mix all wet ingredients together, slowly mix in the remaining dry ingredients. Add nuts and raisins.
  • 4. Bake for 45-60 minutes or until you can insert a toothpick and it comes out clean.
  • 5. Cool 10 minutes.
  • 6. loosen sides and remove from pan, cool completely.
  • 7. wrap tightly and store at room tempeture for up to four days, or refrigerate up to ten days.

Nutrition Facts : Calories 360.8, Fat 14.2, SaturatedFat 2.1, Cholesterol 70.5, Sodium 446.1, Carbohydrate 53.1, Fiber 1.3, Sugar 28.6, Protein 5.7

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