Stonyfields Zucchini Bread Recipes

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.

STONYFIELD'S ZUCCHINI BREAD

Steps:

• Preheat oven to 400 degrees.
• Beat eggs until foamy, then add sugar, oil, yogurt, cinnamon and zucchini and mix well.
• In a separate bowl, sift together flour, salt, baking soda and baking powder.
• Add dry ingredients slowly into yogurt mixture and mix until moist.
• Pour into two greased and floured 9x5x13-inch loaf pans.
• Bake for 40-45 minutes. Loaves should be golden brown on top when done.

MOM'S ZUCCHINI BREAD

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.