Zucchini Granola Bread Recipes

ZUCCHINI GRANOLA COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, orange zest and vanilla. Combine flour, granola, baking soda and salt; add to creamed mixture and mix well., Stir in zucchini and chips., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

AMISH ZUCCHINI BREAD RECIPE

Steps:

• Preheat oven to 325°.
• Mix oil, sugar, eggs, and vanilla. Beat well until light in color.
• In a seperate bowl, mix dry ingredients.
• Add zucchini and dry ingredients alternating with pineapple. Mix only until combined. Do not overmix.
• Stir in the chopped walnuts.
• Divide the batter into two well-greased and floured standard-size bread pans, and bake for one hour or until a toothpick comes out with just a few crumbs.
• Let the bread rest in the pans for about 10 minutes before carefully removing the loaves. If the loaves don't want to slide out, run a knife around the edges to release.
• Cool. Store in an airtight bag or container.

ZUCCHINI GRANOLA BREAD

Steps:

• Combine eggs, sugar and oil in large mixing bowl. Mix well. Add dry ingredients and flavorings to same bowl. Then, fold in zucchini,cranberries, and cereal. Add vanilla last.
• Pour batter into prepared pans and bake in 350 degree oven for about 55 minutes.
• Take from pans and place on racks. While still warm, poke several holes into each loaf with a cake tester.
• Then, glaze with a combination of fresh lemon juice, powdered sugar and warm water. Glaze should be thin.

HEALTHY ZUCCHINI BREAD

Steps:

• oven to 350ºF and line a 9×5 loaf pan with parchment paper; set aside.
• Make sure zucchini is shredded, all water squeezed out and shredded zucchini measures 1.5 cups slightly packed; set aside.
• In a medium bowl whisk together flours, cinnamon, baking soda and salt; set aside.
• In a large bowl whisk together brown sugar, applesauce and oil. Add in egg and vanilla, whisking until smooth.
• Add in about half of the flour mixture, stir a couple times, then add in the rest of the flour and milk until almost combined, then fold in shredded zucchini until fully incorporated.
• Transfer batter to prepared loaf pan and bake for 30 minutes uncovered. Cover with foil and continue baking another 15-20 minutes, or until inserted toothpick in center comes out clean. Edges will be brown and top somewhat high. I suggest checking on the bread after a total of 40-45 minutes.
• Allow bread to cool in pan for 15 minutes before transferring to wire rack to cool completely.
• into cooled bread, enjoy with a slab of butter or your favorite nut butter for the ultimate slice.

CHEF JOHN'S ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter two loaf pans.
• Mix kosher salt into zucchini and let sit for 10 minutes. Transfer to a strainer and rinse very thoroughly under cold water to remove salt. Let drain for 15 to 20 minutes before using.
• Whisk flour, baking powder, baking soda, cinnamon, ginger, cayenne, and nutmeg together in a mixing bowl. Reserve until needed.
• Combine eggs, sugar, and vanilla in another large mixing bowl, and whisk until mixture is smooth and turns a pale yellow, about 1 minute. Grab a handful of the drained zucchini with both hands and squeeze out any excess water before transferring into the egg-sugar mixture. Repeat until all the zucchini has been transferred in.
• Pour in melted butter and stir until combined. Stir walnuts into the batter, followed by the flour mixture. Use a spatula to mix until the flour disappears.
• Transfer into the prepared loaf pans. Tap pans on the countertop to settle the batter.
• Bake in the center of the preheated oven until golden brown on top and a skewer poked in the center comes out clean, about 50 minutes. Let cool for 10 minutes in the pan, and then turn out on to a cooling rack. Let cool completely before serving.