Zucchini Bread Recipes

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2 hours ago 10. My favorite recipe for a zucchini bread with a hint of coconut. Make sure to squeeze out as much liquid from the zucchini as possible after grating, otherwise the cake can get too mushy. By Lena. a loaf of zucchini bread at an angle with a slice cut …

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5 hours ago Zucchini Bread Recipes 115,715 Recipes. Last updated Dec 24, 2021. This search takes into account your taste preferences. 115,715 suggested recipes. Guided. Vegan Zucchini Bread Yummly. vanilla extract, nondairy …

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9 hours ago Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Step 4. …

Ratings: 11K
Calories: 255 per serving
Category: Breakfast And Brunch, Breakfast Bread Recipes
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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8 hours ago 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 …

Rating: 4.5/5(206)
Category: Side Dish
Servings: 24
Total Time: 3 hrs 25 mins
1. 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.
2. 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.
3. 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.
4. 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.

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5 hours ago Preheat oven to 350 degrees Fahrenheit. Combine sugars, oil, and eggs and mix. In another bowl, mix flour, baking powder, soda, salt, and …

Rating: 5/5(98)
Author: St. John's University
Servings: 16-18
Difficulty: Easy
1. Preheat oven to 350 degrees Fahrenheit.
2. 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.

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8 hours ago 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.

Rating: 4.9/5(61)
Estimated Reading Time: 1 min
Servings: 10
Total Time: 15 mins

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8 hours ago DIRECTIONS. Preheat oven to 350 degrees. Combine all ingredients. Pour into two greased loaf pans. Bake for one hour.

Rating: 5/5(379)
Total Time: 1 hr 10 mins
Category: Quick Breads
Calories: 348 per serving
1. Preheat oven to 350 degrees.
2. Combine all ingredients.
3. Pour into two greased loaf pans.
4. Bake for one hour.

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7 hours ago 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 2 greased …

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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6 hours ago A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both This version is on the sweeter side, the …

Rating: 5/5
Category: Quick Breads
Servings: 2
Total Time: 1 hr 15 mins
1. Heat oven to 350 degrees. Lightly grease 2 8-x4-inch loaf pans with softened butter and line with parchment paper.
2. Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and smell like hazelnuts, 5 to 7 minutes. Use a whisk to scrape up any browned bits on the bottom of the pot; set aside.
3. Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl.
4. Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended.

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3 hours ago Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture. If the grated zucchini seems to be on the dry side, …

Rating: 4.5/5(594)
Calories: 219 per serving

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9 hours ago Zucchini Bread Recipes. Quick breads are a great way to use up extra produce, like bananas and zucchini. Whether you're making it as a midday snack or a sweet gift for a friend, you'll love these easy recipes for moist, flavorful zucchini bread. See More. More Breads: Bagels Banana Breads Biscuits Breadsticks Challah Cinnamon Rolls Cornbread

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Just Now How to make zucchini bread. Grease two 8 x 4 inch bread pans or 6 mini loaf plans. Preheat oven to 325 degrees F. Mix flour, salt, baking powder, soda, nutmeg and …

Rating: 4.8/5(268)
Calories: 264 per serving
Category: Quick Bread
1. Grease two 8 x 4 inch pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
2. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. {I always sneak in a few spoonfuls of flax!}
4. Add dry ingredients to the creamed mixture and beat well.

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4 hours ago Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray. In a mixing bowl, sift together the flour, baking soda, …

Rating: 5/5(44)
Difficulty: Easy
Category: Side-Dish
Steps: 3
1. Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray.
2. In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries.
3. Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.

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4 hours ago Preheat oven to 350°F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl combine the flour, …

Rating: 5/5(204)
Calories: 147 per serving
Total Time: 1 hr 10 mins
1. Preheat oven to 350°F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.
2. In another medium bowl combine egg, sugar, shredded zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.
3. Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

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7 hours ago This zucchini bread studded with walnuts and currants (or chocolate chips, if you prefer) is a great way to use up your summer zucchini. I …

Cuisine: American
Total Time: 1 hr 30 mins
Category: Breads
Calories: 302 per serving
1. Preheat oven to 325 degrees and set rack in middle position. Generously grease two 8 x 4-inch loaf pans with nonstick cooking spray.
2. In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.
3. 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.
4. 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.

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3 hours ago Directions. Instructions Checklist. Step 1. Preheat oven to 350°F. Grease and line the bottom of 2 standard-size loaf pans with parchment paper; set aside. Place grated …

Total Time: 1 hr 10 mins
1. Preheat oven to 350°F. Grease and line the bottom of 2 standard-size loaf pans with parchment paper; set aside. Place grated zucchini in a fine wire-mesh strainer and press on the zucchini over the sink several times to remove excess moisture; set aside.
2. In a bowl, whisk together flour, baking powder, salt, baking soda, cinnamon, and nutmeg. In another bowl, whisk together melted butter, melted coconut oil, granulated sugar, brown sugar, eggs, and pressed zucchini. Add dry ingredients to wet ingredients and mix with a large spoon until no pockets of flour remain. Add chocolate chips and gently fold into batter. Evenly divide batter between both prepared loaf pans, using a spatula to level the surface of each loaf.
3. Bake until a toothpick inserted into the center comes out clean and the edges of the bread are browned and slightly pulling away from the pan, about 50 minutes. Allow to cool completely before slicing.

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5 hours ago Grease bottom only of 2 (8x4-inch) loaf pans; set aside. Combine flour, cinnamon, salt, baking soda, baking powder and nutmeg in bowl; set aside. Combine …

Rating: 4.1/5(49)
Calories: 220 per serving
Servings: 24
1. Heat oven to 350°F. Grease bottom only of 2 (8x4-inch) loaf pans; set aside.
2. Combine flour, cinnamon, salt, baking soda, baking powder and nutmeg in bowl; set aside.
3. Combine sugar, butter, eggs and vanilla in another bowl. Beat at medium speed, scraping bowl often, until smooth. Add flour mixture; beat at low speed until well mixed. (Mixture will be very thick.) Stir in zucchini and walnuts.
4. Spread batter into prepared pans. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

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8 hours ago EatingWell Zucchini Bread. This simple zucchini bread recipe is a great way to use up your summer bumper crop of zucchini. Try it with toasted walnuts or raisins, or add chocolate chips for a more dessertlike bread. Freeze 2-cup portions of shredded zucchini so you can make zucchini bread all year long.

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5 hours ago 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. …

Rating: 5/5(392)
Calories: 213 per serving
Category: Bread/Muffin, Breakfast, Brunch, Snack
1. Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray.
2. In a large bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla. Whisk until well combined.
3. Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over mix.
4. 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.

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Just Now Step 1. Preheat the oven to 375°. Butter an 8 1/2-by-4 1/2-inch loaf pan and coat it with sugar. In a large bowl, whisk the flour, cinnamon, salt, baking soda and baking powder. …

Rating: 3/5
Total Time: 1 hr 15 mins
Servings: 1
1. Preheat the oven to 375°. Butter an 8 1/2-by-4 1/2-inch loaf pan and coat it with sugar. In a large bowl, whisk the flour, cinnamon, salt, baking soda and baking powder. In a medium bowl, whisk the canola oil with the eggs, sugar and vanilla. Add the shredded zucchini. Stir the zucchini batter into the dry ingredients.
2. Pour the zucchini bread batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Let the zucchini bread cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely.

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9 hours ago Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan. In a medium-sized bowl, beat together the brown sugar, boiled cider or other liquid, vegetable oil, eggs, and vanilla until …

Rating: 4.6/5(134)
Total Time: 1 hr 5 mins
Servings: 1
Calories: 230 per serving
1. Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan., In a medium-sized bowl, beat together the brown sugar, boiled cider or other liquid, vegetable oil, eggs, and vanilla until smooth., Whisk the baking powder, baking soda, salt, and cinnamon into the flour, then add the dry ingredients to the liquid ingredients in the bowl, stirring or beating gently until smooth., Stir in the zucchini, walnuts, and raisins or currants., Scoop the batter into the prepared pan, smoothing it if necessary.
2. Sprinkle with brown sugar., Bake the bread for 55 to 65 minutes, until a toothpick inserted into the center comes out clean.
3. The top (just under the crust) may seem a bit sticky; but so long as the toothpick doesn't reveal wet batter, it's done., Remove the bread from the oven, and cool it in the pan for 10 minutes.
4. Turn it out of the pan onto a rack to cool completely.

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7 hours ago Instructions. Preheat oven to 350°F (177°C). Spray a 9x5-inch loaf pan with nonstick cooking spray, line with parchment paper for easier removal if desired, and set …

Rating: 4.8/5(6)
Estimated Reading Time: 6 mins
Category: Breakfast
Total Time: 1 hr
1. Preheat oven to 350°F (177°C). Spray a 9x5-inch loaf pan with nonstick cooking spray, line with parchment paper for easier removal if desired, and set aside.
2. In a large mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, nutmeg, and salt until well combined. Set aside.
3. In a separate mixing bowl whisk together the oil, brown sugar, granulated sugar, eggs, and vanilla extract until well combined. Stir in the shredded zucchini.
4. Combine the wet ingredients and dry ingredients and mix until just combined, then gently fold in the chopped walnuts. Pour the batter into the prepared loaf pan and spread into one even layer.

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3 hours ago Preheat oven to 350 degrees. Butter and flour a large 9" bread pan and set aside. Whisk together flour, cinnamon, baking soda, and salt in a small bowl until combined. Set …

Rating: 4.5/5(2)
Total Time: 1 hr 10 mins
Category: Appetizer, Bread, Side Dish, Snack
Calories: 150 per serving
1. Preheat oven to 350 degrees. Butter and flour a large 9" bread pan and set aside. Whisk together flour, cinnamon, baking soda, and salt in a small bowl until combined. Set aside.
2. In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.
3. Fold in the grated zucchini. Add the remaining dry flour ingredients. Stir to combine and pour into prepared 9" bread pan. Bake for 50-60 minutes. I set a time for 45 minutes and mine was done at that time. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean.
4. Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top. 🙂

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6 hours ago Adaptations: Healthy Zucchini bread: Use half whole wheat flour, substitute half of the oil for applesauce, and cut out the granulated sugar completely. Gluten free: substitute …

Rating: 5/5(8)
Calories: 173 per serving
Category: Snack
1. Preheat oven to 325 degrees F. Grease two 8x4'' bread pans with cook spray. I also like to line the bottom of the pans with wax or parchment paper.
2. In a large bowl beat together the white sugar, brown sugar and oil. Add the eggs and vanilla and mix to combine.
3. Grate the entire zucchini (peel on) on the large holes of a box grater, using light pressure. If the zucchini is extra watery use a paper towel to gently squeeze some of the moisture out.
4. In a separate bowl mix together the dry ingredients. Add the dry ingredients to the bowl with the wet ingredients and stir to combine.

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6 hours ago chopped pecans, large eggs, zucchini, butter, all purpose flour and 8 more. Sugar-Free Paleo Coconut Flour Zucchini Bread Ingredients of a Fit Chick. sea salt, liquid egg whites, coconut flour, ground cinnamon, apple cider …

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7 hours ago Instructions Checklist. Step 1. Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate …

Rating: 5/5
Total Time: 1 hr 10 mins
1. 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.
2. 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.
3. 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.

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2 hours ago This is the best zucchini bread recipe I have ever had. Zucchini Bread 3 eggs beaten 1 1/2 cup sugar 1 cup vegetable oil 3 tsp vanilla 2 cups shredded zucchini 3 cups flour 1 tsp salt 1 tsp baking soda 1/2 tsp baking powder 2 tsp cinnamon-Beat eggs tell light and fluffy, add sugar and beat-Stir in oil, vanilla, zucchini-Add dry ingredients

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Just Now 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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3 hours ago The recipe is easily adaptable to mini loaf pans, and the batter can be used for zucchini bread muffins too, too. This is the best zucchini bread. The original source is …

Rating: 4.9/5(134)
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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5 hours ago ZUCCHINI BREAD. Zucchini bread has been an American favorite for decades, and my recipe is a super easy one to follow, especially if this is your first time trying it out. This …

Rating: 5/5(7)
Total Time: 1 hr
Category: Dessert
Calories: 324 per serving
1. Preheat oven to 325 degrees and spray the 9x5 loaf pan with baking spray or butter and flour it well.
2. Sift flour, salt, baking soda, baking powder and cinnamon together.
3. Whisk together the eggs, oil, vanilla and sugar, then add in the dry ingredients.
4. Add in the zucchini and mix well.

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6 hours ago Zucchini Bread SelfRising Flour Recipes Cooks.com. 6 hours ago ZUCCHINI NUT BREAD Beat together eggs, sugar and oil. Mix zucchini. Add flour, nuts, cinnamon and vanilla; pans. Bake 1 hour and 15 minutes in 325 degree oven. Ingredients: 8 (cinnamon .. eggs .. flour .. …

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8 hours ago #2 King Arthur Simple Zucchini Bread. This was the good basic zucchini bread recipe that became our litmus test of comparison. This recipe resulted in a very moist slice that had a nice crunch from the brown sugar that gets sprinkled over the top.

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5 hours ago A gluten-free zucchini bread recipe that’s better than the regular version! Made with mashed bananas rather than oil and packed with zucchini, this bread bakes up with a crisp crust and moist inside. A must-try recipe! Dairy Free. Zucchini adds a boost of nutrition and a vibrant color to any recipe making it a fun ingredient to cook and bake

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4 hours ago Moist zucchini bread. We’ve made sweet breads for years. I assumed everyone had their own family recipe for the best zucchini bread. …

Rating: 4.5/5(13)
Category: Breakfast, Dessert
Cuisine: American
Calories: 226 per serving

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9 hours ago Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together in a large bowl until thoroughly combined. Set aside. In a medium …

Rating: 4.8/5(201)
Category: Bread
1. Preheat the oven to 350°F (177°C). Grease a 9×5 (or 8×4) inch loaf pan. See notes for muffins.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, vanilla, and zucchini together until combined. Pour the wet ingredients into the dry ingredients. Gently whisk until *just* combined; do not overmix. Batter will be semi-thick.
3. Spread the batter into prepared loaf pan. Bake for 45 – 55 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing.
4. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

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8 hours ago 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 …

Rating: 4.9/5(153)
Calories: 208 per serving
Category: Bread, Breakfast, Dessert, Snack
1. Preheat oven to 350˚F. Prepare two medium loaf pans with parchment paper.
2. Combine the flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Stir and set aside.
3. In a large bowl, beat the eggs. Add the zucchini, oil, and vanilla and mix together.
4. Add the dry ingredients to the wet mixture. Add the walnuts and mix till just combined.

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6 hours ago The Best Homemade Zucchini Bread. If you ever find yourself with extra zucchini on hand, this is the perfect way to use it up! Packed with flavor and nutrition, the bakery-style zucchini loaf is great for serving to guests or taking as a healthy on-the-go snack.. The zucchini gives sweetness and moisture to the recipe without all the added fat and calories, and it can …

Rating: 5/5(9)
Calories: 110 per serving
Category: Breakfast, Snack

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7 hours ago Stir in zucchini. In a medium bowl, whisk together to combine 2 cups flour, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1/4 teaspoon baking powder and 1 teaspoon salt. Stir dry mixture into wet mixture, stirring to combine. Add chopped walnuts or pecans, if desired. Spray two bread loaf pans (approximately 8x4x3-inch) with Baker's Joy, or

Rating: 4.9/5(76)

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8 hours ago Zucchini Bread with Pineapple. Prep Time 20 mins. Cook Time 55 mins. Total Time 75 mins. Servings 16 to 20 servings. Yield 2 loaves. The original recipe called for 2 cups of zucchini, but I like to make it with 3, just because I have so much zucchini that needs to be used up. More zucchini yields a moister loaf.

Rating: 4.5/5(72)
Occupation: Founder
Cuisine: American
Total Time: 1 hr 15 mins

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6 hours ago From chocolate-walnut to healthy muffins, these zucchini bread recipes are a great way to get more veggies into your diet. July 21, 2020, 3:10 PM UTC / Updated Aug. 10, 2021, 4:36 PM UTC / Source

Estimated Reading Time: 3 mins

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7 hours ago Preheat oven to 325 degrees F. Prepare 2 loaf pans (9 x 5 inch) by spraying all sides generously with nonstick baking spray. On medium speed, mix zucchini, eggs, sugar, …

Servings: 8
Estimated Reading Time: 3 mins
Category: Breakfast, Dessert
1. Preheat oven to 325 degrees F.
2. Prepare 2 loaf pans (9 x 5 inch) by spraying all sides generously with nonstick baking spray.
3. On medium speed, mix zucchini, eggs, sugar, oil, applesauce and cinnamon.
4. In a separate bowl, sift flour, baking powder, baking soda and salt. Slowly add dry ingredients slowly to the wet ingredients until just mixed between each addition.

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Frequently Asked Questions

How do you make homemade zucchini bread?

Directions. 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,...

What are some easy zucchini recipes to make at home?

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  • Zucchini Lasagna. ...

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What are good recipe for zucchini bread?

Instructions

  • 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. ...
  • Add the flour, baking powder, baking soda, salt, and cinnamon. ...
  • Pour the batter into the loaf pan. ...
  • Cool in the pan for 10 minutes. ...
  • Store covered in the refrigerator. ...

What is the nutritional value of zucchini bread?

There are 150 calories in 1 slice of Zucchini Bread. Calorie breakdown: 45% fat, 50% carbs, 6% protein.

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