Soft Zucchini Cinnamon Bread Recipes

ZUCCHINI BREAD WITH CINNAMON SUGAR TOPPING

Zucchini Bread with Cinnamon Sugar Topping image

This is a delicious zucchini bread adapted from a recipe of my mother's to include a yummy cinnamon and sugar topping. My husband can eat an entire loaf of this bread at a time, it is so good!

Provided by Beth Stauffer

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h20m

Yield 18

Number Of Ingredients 13

Ingredients

3 beaten eggs
1 cup vegetable oil
2 cups white sugar
2 cups shredded zucchini
2 teaspoons vanilla extract
½ cup golden raisins
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ cup brown sugar
¼ teaspoon ground cinnamon

Steps:

Preheat oven to 325 degrees F (165 degrees C). Prepare two loaf pans with cooking spray.
Mix the eggs, vegetable oil, sugar, zucchini, and vanilla extract together in a large bowl; add the raisins. In a separate bowl, combine the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans.
Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans, and sprinkle the tops with the brown sugar-cinnamon mixture.
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 removing to cool completely on a wire rack.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 45.5 g, Cholesterol 31 mg, Fat 13.2 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 2.2 g, Sodium 227.6 mg, Sugar 28.3 g

CINNAMON ZUCCHINI BREAD

Cinnamon Zucchini Bread image

"The only way Mom could get me to eat veggies was to bake this zucchini bread. When I grew up, I lightened her original recipe, so I can still eat it without guilt." -Kathie Meyer, Round Rock, Texas

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (12 slices).

Number Of Ingredients 13

Ingredients

3/4 cup sugar
1/4 cup unsweetened applesauce
1/4 cup canola oil
2 egg whites
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1-1/4 cups shredded peeled zucchini
1/2 cup raisins

Steps:

In a small bowl, beat the sugar, applesauce, oil, egg whites and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture. Fold in zucchini and raisins. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 174 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

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

Ingredients

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

SOFT ZUCCHINI CINNAMON BREAD

Soft Zucchini Cinnamon Bread image

It is a very moist bread and even tastes better after sitting for several days. Note: This is one of my adopted recipes

Provided by HappyBunny

Categories Quick Breads

Time 45m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 11

Ingredients

3 eggs
1 cup oil
2 cups raw zucchini, shredded
1 3/4 cups sugar
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla
1 cup nuts, chopped
2 cups flour

Steps:

Put zucchini in strainer and press or squeeze with hands to get excess liquid out.
Beat eggs, sugar, and oil together.
Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts.
Mix together by hand.
Add zucchini (minus liquid).
Beat mixture.
Pour into 2 greased and floured loaf pans.
Bake 45 minutes at 350°F.
Recipe may be doubled.

Nutrition Facts : Calories 220.8, Fat 12.8, SaturatedFat 1.8, Cholesterol 23.2, Sodium 253.8, Carbohydrate 24.6, Fiber 1, Sugar 15.2, Protein 3

CINNAMON ZUCCHINI BREAD

Cinnamon Zucchini Bread image

This recipe was given to me by the most wonderful neighbor in the world. A little heavy, but the best sweetbread you'll every have!!!

Provided by Cathy Ollie

Categories Quick Breads

Time 1h5m

Yield 2 loaves

Number Of Ingredients 12

Ingredients

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon salt
3 teaspoons cinnamon (I add approximately 1-2 more tsp. for added zip)
3 cups all-purpose flour
1 teaspoon vanilla
1 teaspoon baking soda
1/4 teaspoon baking powder
1 cup raisins (soaked in hot water for 30 min.) (optional)
1 -1 1/2 cup chopped nuts (walnuts or pecans) (optional)

Steps:

Beat oil and sugar together then add all other ingredients.
Mix and pour into TWO bread loaf pans.
Bake 325 degrees for 50 to 60 minutes.
Done when toothpick in center comes out clean.
You can add 1 cup raisins soaked in hot water for 30 minutes and/or either l to 1 ½ cup chopped pecans or walnuts-- makes the best sweetbread you’ve ever tasted even better!
Freezes well – I give them as gifts throughout the year, potlucks and family gatherings.

Nutrition Facts : Calories 2602.2, Fat 121.1, SaturatedFat 17.6, Cholesterol 423, Sodium 1994.6, Carbohydrate 351.1, Fiber 8.3, Sugar 203.6, Protein 33.6

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