Zucchini Bread Iii Recipes

ZUCCHINI BREAD

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
• In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
• Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

ZUCCHINI SPICE BREAD

Steps:

• Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
• Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
• Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.

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 BREAD

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients.
• Pour into two greased loaf pans.
• Bake for one hour.

ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine sugars, oil, and eggs and mix. In another bowl, mix flour, baking powder, soda, salt, and cinnamon. Add to sugar/oil/egg mixture to moisten. Carefully fold in zucchini and nuts. Divide mixture into 2 greased loaf pans. Bake for 55 minutes or until done.

ZUCCHINI BREAD III

Steps:

• In a large bowl, combine eggs, oil, sugar, zucchini, and vanilla. Mix well. Add flours, baking powder, soda, salt, wheat germ, and cinnamon; stir to combine. Stir in raisins and nuts, if desired.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a tester inserted in the center comes out clean.

THE BEST CLASSIC ZUCCHINI BREAD RECIPE

Steps:

• Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray.
• In a large bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla. Whisk until well combined.
• Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over mix.
• Pour the batter into the loaf pan. Bake for 50 to 54 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.
• Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.
• Store covered in the refrigerator. *This bread is best served after it has been refrigerated for at least 12 hours.

ZUCCHINI BREAD

Steps:

• Preheat oven to 350 °F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes. Makes 2 loaves.