Moist Zucchini Bread Recipe

Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans or 2 12-cup muffin pans. Advertisement. Step 2. Place the zucchini in a strainer and set aside to drain into a bowl or sink. Step 3. Sift the flour, cinnamon, baking soda, baking powder, and salt together in a large bowl.

Rating: 4/5(39)
Total Time: 1 hr 30 mins
Category: Zucchini Bread
Calories: 124 per serving

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Beat eggs until fluffy. Add oil, sugar, zucchini. Add dry ingredients. Add vanilla and if using , fold in nuts and raisins. Bake at 350°F in …

Rating: 5/5(4)
Total Time: 21 mins
Category: Quick Breads
Calories: 2470 per serving
1. Beat eggs until fluffy.
2. Add oil, sugar, zucchini.
3. Add dry ingredients.
4. Add vanilla and if using , fold in nuts and raisins.

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Mable Clarke includes this zucchini bread among the treats that end the fish fry she started to save Soapstone Baptist Church in her South Carolina community. This recipe

Rating: 5/5(1)
Total Time: 2 hrs 30 mins
Category: Healthy Zucchini Recipes
Calories: 257 per serving
1. Preheat oven to 350 degrees F. Coat two 9-by-5-inch loaf pans with cooking spray.
2. Whisk eggs, sugar, oil, lemon zest and vanilla in a large bowl. Whisk all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
3. Add the dry ingredients to the wet ingredients and mix until smooth. Fold in zucchini and ground pecans (or pecan meal). Divide the batter into the prepared pans and smooth the tops.
4. Bake until a toothpick inserted into the center of each loaf comes out clean, about 1 hour.

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Advertisement. Step 2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Step 3. Beat eggs, oil, vanilla, and sugar …

Ratings: 11K
Calories: 255 per serving
Category: Zucchini Bread
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. 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.
4. 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.

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With its perfectly moist texture, super soft crumb, and brown sugar notes throughout, this is the best-ever (AND easiest!) zucchini bread recipe. The recipe is easily …

Rating: 4.9/5(145)
Category: Bread
1. Preheat the oven to 350˚F. Grease a 8.5 x 4.5-inch loaf pan or a 10 x 5-inch loaf pan if using as much as a pound of zucchini (see notes above). For easy removal, line the pan with a sheet of parchment paper that hangs over the edges.
2. Whisk together first five ingredients. In a separate bowl, whisk remaining ingredients except zucchini. Add zucchini to the flour mixture and toss to coat. Add dry to wet and stir till until combined. Pour into pan. Bake until toothpick comes out clean, about 45 minutes to 1 hour. If you have an instant read thermometer, it should register 205ºF or above. (Note: Every oven is different, and different pans conduct heat differently — be patient with the cooking. It may take 20-30 minutes more. With the longer cooking time, the bread shouldn’t burn, but if you are noticing the bread getting too brown, cover it with foil.)
3. Let bread cool for 15 minutes in pan, then transfer to a cooling rack to cool completely before slicing.

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Aaaaah yes, zucchini bread. The spicy, sweet smell of this easy, quick bread baking brings back fond summertime childhood memories. I still have the image in my head of grandma proudly going out to her bountiful garden in that big, brown straw hat with that heavy basket propped on her hip, ready to gather up fresh zucchini.

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Preheat oven to 350 degrees. Combine all ingredients. Pour into two greased loaf pans. Bake for one hour. Submit a Recipe Correction.

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1. In a mixer, add eggs, sugar, oil, and zucchini and mix for 5 minutes. 2. In a separate bowl, mix together flour baking soda and baking powder then add that slowly to the wet mix and combine well. 3. Pour the batter into the two greased 9-inch bread pans and bake at 300 F for 1 hour - 1 hour 15 minutes.

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Moist zucchini bread. We’ve made sweet breads for years. I assumed everyone had their own family recipe for the best zucchini bread. Then it dawned on me that this may not be true so I thought I’d add this to our roundup of easy zucchini dessert recipes.

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Storing Moist and Delicious Zucchini Bread. Once the zucchini bread has cooled completely, store it at room temperature in a sealed container. This will keep the bread nice and moist. It can also be stored in the refrigerator for an extended shelf life. Simply store it in a sealed container and it will last for approximately 7-10 days.

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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

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Pre-heat oven to 350 degrees F. In a large bowl combine, flour, salt, baking soda, baking powder, cinnamon, ginger. Whisk until combined and set aside. In a mixing bowl (using a paddle attachment if applicable), combine white sugar and oil – mix until creamy. Add brown sugar, eggs, & vanilla.

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Preheat oven to 350˚F. Prepare two medium loaf pans with parchment paper. Combine the flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Stir and set aside. In a large bowl, beat the eggs. Add the zucchini, oil, and vanilla and mix together. Add the dry ingredients to the wet mixture.

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Be sure to drain well before adding) 1 cup chopped walnuts. coarse sugar. Preheat oven to 350. Mix together flour, baking soda, baking powder and cinnamon, set aside. In a large bowl beat together eggs, oil, sugar and vanilla, Stir in zucchini. Gradually add flour mixture, blending well. Stir in the raisins and nuts.

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Mix only until combined. Do not overmix. 2 c. zucchini, unpeeled and grated, 1 c. crushed pineapple, drained. Stir in the chopped walnuts. 1 c. walnuts, chopped. 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.

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Preheat oven to 325. In a bowl, sift flour salt, baking powder, baking soda, and cinnamon. In a different bowl, beat eggs, and add vanilla, oil, applesauce, and sugars. Slowly add the wet into the dry ingredients. Mix only until the mixture comes together. Fold in the zucchini and nuts.

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