Zucchini Bread Green Street Inspired Recipe 435

ZUCCHINI BREAD

Steps:

• Preheat oven to 325°F and set rack in middle position. Generously grease two 8½ x 4½-inch loaf pans with nonstick cooking spray.
• In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.
• In a large bowl, whisk the eggs with the sugar. Add the grated zucchini, melted butter, and vanilla extract; using a wooden spoon or rubber spatula, stir to combine.
• Add the dry ingredients to liquid ingredients and mix until just combined. Add the nuts and currants, then divide the batter evenly into the prepared pans. Bake for 60 to 65 minutes, or until a cake tester comes out clean. Set the pans on a wire rack and let cool for about 10 minutes, then turn the loaves out onto rack to cool completely.
• Note: You can also add chocolate chips to this bread. I typically use between ¾ to 1 cup chocolate chips instead of nuts and currants. Whatever combination you use, just be sure total add-ins (nuts, currants, chips) do not exceed 1½ cups.
• Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

ZUCCHINI CHEESE BREAD

Steps:

• Mix the zucchini, green onions, eggs, sour cream, and butter well before mixing in the cheese.
• Mix the flour, baking powder, baking soda and salt.
• Mix the dry ingredients into the wet ingredients and pour the batter into a greased 9×5 inch loaf pan.*
• Bake in a preheated 350F/180C oven until a toothpick pushed into the center of the bread comes out clean, about 50-70 minutes.
• Let cool a bit before running a knife around the inside edge of the pan, removing the loaf, slicing and enjoying topped with melted butter.

ZUCCHINI BREAD (GREEN STREET INSPIRED) RECIPE - (4.3/5)

Steps:

• Beat eggs until frothy; add oil, sugars, molasses and maple flavoring, and continue beating until mixture is thick and foamy. Stir in shredded zucchini. In a separate bowl, stir together flour, wheat germ, soda, salt, baking powder, and walnuts (if using) until thoroughly blended; stir gently into zucchini mixture just until blended. Spoon the batter equally into 2 greased and flour-dusted 9 by 5-inch loaf pans. Sprinkle sesame seed evenly over top of each. Bake in a 350° oven for 1 hour or until bread begins to pull away from sides of pans and a wooden skewer inserted in center comes out clean. Let cool in pans for 10 minutes; then turn out onto a rack to cool completely.