MOM'S ZUCCHINI BREAD
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
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
OUR FAVOURITE ZUCCHINI BREAD
Cream cheese, dried apricots and pecans will certainly make our super-moist, tender zucchini bread your favourite, too.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F (175 degrees C).
- Spread zucchini onto clean kitchen towel; roll up towel, then wring over sink to remove as much liquid as possible. Set aside. Mix flour, baking powder and baking soda until blended.
- Beat cream cheese, Miracle Whip and sugar in large bowl with mixer until blended. Add egg; mix well. Gradually add flour mixture, mixing well after each addition. Stir in zucchini, apricots and nuts.
- Pour into 8x4-inch loaf pan sprayed with cooking spray.
- Bake 50 to 55 minutes or until toothpick inserted in centre comes out clean. Cool 5 minutes. Remove from pan to wire rack; cool completely.
Nutrition Facts : Calories 189.8 calories, Carbohydrate 24.3 g, Cholesterol 27 mg, Fat 9.3 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 163.3 mg, Sugar 13.1 g
FAVORITE ZUCCHINI BREAD RECIPE
Meet your new Favorite Zucchini Bread recipe! Made with sour cream and chopped walnuts, it has a lovely texture and terrific earthy flavor.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Mix first 3 ingredients. Beat butter and sugar in large bowl with mixer until blended. Add zucchini, milk, sour cream and eggs; mix well. Gradually beat in flour mixture just until blended. Stir in nuts.
- Pour into greased and floured 9x5-inch loaf pan.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pan to wire rack. Cool completely.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0.883 g, Sugar 0 g, Protein 4 g
MY FAVORITE ZUCCHINI BREAD
As short as i can put it.. if i had to eat only this for the rest of my life, i'd be perfectly content
Provided by Morg2086
Categories Breads
Time 1h20m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350. Grease and flour TWO 8 inch by 3 and 7/8 inch loaf pans. ( I used tin handi-foil ultimates).
- In a large bowl, beat eggs, sugar, oil and vanilla until smooth. Beat in cream cheese.
- In another large bowl, whisk flour, baking soda, baking powder, cinnamon,salt, and nutmeg. On a low speed, gradually beat into the egg mixture.
- Fold in zucchini. Evenly divide batter between the two prepared pans.
- Bake at 350 for 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow 10 minutes for cooling on a wire rack, then turn out of pans and allow to cool completely.
Nutrition Facts : Calories 341.4, Fat 19.7, SaturatedFat 5.2, Cholesterol 55.2, Sodium 303.7, Carbohydrate 38.1, Fiber 0.7, Sugar 25.4, Protein 4.1
MY KID'S FAVORITE ZUCCHINI BREAD
This recipe is delicious, moist and a great way to use up all the zucchini that your garden produces. Enjoy! Shred the zucchini first and let it sit in a colander to drain while putting the other ingredients together. I use very large zucchini from my garden and cut out all the seeds. Use left over shredded zucchini to make fritters. Optional additions include pecans, walnuts, dried cherries, raisins, or chocolate chips.
Provided by Lynnsthings
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h45m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Mix the whole wheat flour, all-purpose flour, nutmeg, cinnamon, salt, baking soda, white sugar, and light brown sugar together in a large bowl. Fold the vanilla extract, eggs, vegetable oil, lemon juice, and zucchini into the flour mixture one ingredient at a time with a rubber spatula; divide the mixture between 2 loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 223.7 calories, Carbohydrate 30.6 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 1.5 g, Sodium 218.2 mg, Sugar 17.7 g
ZUCCHINI COCONUT BREAD (MY NEW FAVORITE)
A wonderful, rich, moist bread with incredible flavor from zucchini and coconut. A beautiful ribbon of streussel runs through the middle, topped with a sweet vanilla glaze dripping down the sides... Pour yourself a cup of coffee and enjoy!
Provided by Family Favorites
Categories Other Breakfast
Time 1h30m
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 325 degrees. Grease two standard loaf pans well.
- 2. Combine dry bread ingredients in a large bowl and whisk. (You can sift if you'd like, but I just whisk them.)
- 3. Combine wet ingredients in a large bowl. Slowly start to incorporate dry ingredients with a hand mixer until blended. By hand, stir in zucchini, nuts (if using) and coconut. (Mixture will be thick.)
- 4. Combine streusel ingredients.
- 5. Pour 1/4 of batter into each pan. Top with 1/4 of streusel. Then and 1/4 more batter to each pan and top with remaining streusel on each.
- 6. Bake for 1 hour and then check with a toothpick. Toothpick should come out almost clean. If it is still wet, return to oven for a few minutes. Baking time should be 1-1 1/4 hours, depending on how hot your oven is. (Gas and electric cook differently.)
- 7. When done, cool in pan on wire rack for 10 minutes. Remove from pan and allow to cool for 15 minutes on wire rack. While cooling, mix icing ingredients. Place waxed paper under rack and spoon icing over warm bread and allow to cool.
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