BROWN SUGAR-ZUCCHINI BREAD RECIPE | FOOD NETWORK
Provided by Food Network
Yield Makes 1 large loaf, serving 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.
- Stir the flour, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, and salt together in a large mixing bowl. When cominbed, mix in the oats. Make a well in the center of the ingredients. Whisk the eggs, oil, and vanilla together in a small bowl and pour the mixture into the well. Combine lightly, then stir in the zucchini. Do not overmix.
- Scrape the batter into the prepared pan, mounding it up in the center. Sprinkle with the turbinado sugar if you wish. Bake for 60 or 65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack covered with a clean dish towel to prevent indentations. Let the bread cool at least 10 minutes longer before slicing. The bread can be served warm or at room temperature. It keeps well and makes good toast, too.
JAMES BEARD'S ZUCCHINI BREAD RECIPE RECIPE | EPICURIOUS
This rather unusual loaf has a very pleasant flavor, a little on the sweet side, and a distinctive texture. The built-in moisture provided by the zucchini makes it a very good keeper. It can be prepared with 1 cup of whole wheat flour instead of all white flour.
Provided by James Beard
Yield Makes 2 loaves
Number Of Ingredients 11
Steps:
- Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts, and pour into two 9 x 5 x 3 inch greased loaf pans. Bake in a preheated oven at 350°F for 1 hour. Cool on a rack.
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ZUCCHINI BREAD RECIPE - BETTYCROCKER.COM
If your garden has blessed you with an abundance of everyone’s favorite squash, then it’s time to get out the grater, fire up the oven and bake some loaves with this moist, tender, spice-infused easy Zucchini Bread recipe. We'll show you how to make homemade Zucchini Bread with a quick-prep recipe and tips for easily swapping veggies or adding fruit for a dash of sweetness. Master this recipe and you'll open the door to a delicious season of homegrown goodness.
From bettycrocker.com
Reviews 4.5
Total Time 3 hours 25 minutes
Calories 200 per serving
From bettycrocker.com
Reviews 4.5
Total Time 3 hours 25 minutes
Calories 200 per serving
- 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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PINA COLADA ZUCCHINI BREAD RECIPE: HOW TO MAKE IT
At my husband's urging, I entered this recipe at the Pennsylvania Farm Show—and won first place! You'll love the cakelike texture and tropical flavors. —Sharon Rydbom, Tipton, Pennsylvania
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 10 minutes
Calories 225 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 10 minutes
Calories 225 calories per serving
- Line the bottoms of 3 greased and floured 8x4-in. loaf pans with waxed paper and grease the paper; set pans aside. Preheat oven to 350°., In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Stir into dry ingredients until just moistened. Fold in the zucchini, pineapple and walnuts. , Transfer to prepared pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.
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ZUCCHINI BREAD RECIPE | TRISHA YEARWOOD | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 55 minutes
Category side-dish
Reviews 4.7
Total Time 1 hours 55 minutes
Category side-dish
- 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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BROWN SUGAR-ZUCCHINI BREAD RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.2
Reviews 4.2
- Scrape the batter into the prepared pan, mounding it up in the center. Sprinkle with the turbinado sugar if you wish. Bake for 60 or 65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack covered with a clean dish towel to prevent indentations. Let the bread cool at least 10 minutes longer before slicing. The bread can be served warm or at room temperature. It keeps well and makes good toast, too.
See details
JAMES BEARD'S ZUCCHINI BREAD RECIPE RECIPE | EPICURIOUS
This rather unusual loaf has a very pleasant flavor, a little on the sweet side, and a distinctive texture. The built-in moisture provided by the zucchini makes it a very good keeper. It can be prepared with 1 cup of whole wheat flour instead of all white flour.
From epicurious.com
Reviews 3.8
From epicurious.com
Reviews 3.8
- Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts, and pour into two 9 x 5 x 3 inch greased loaf pans. Bake in a preheated oven at 350°F for 1 hour. Cool on a rack.
See details
ZUCCHINI BREAD RECIPE - BETTYCROCKER.COM
If your garden has blessed you with an abundance of everyone’s favorite squash, then it’s time to get out the grater, fire up the oven and bake some loaves with this moist, tender, spice-infused easy Zucchini Bread recipe. We'll show you how to make homemade Zucchini Bread with a quick-prep recipe and tips for easily swapping veggies or adding fruit for a dash of sweetness. Master this recipe and you'll open the door to a delicious season of homegrown goodness.
From bettycrocker.com
Reviews 4.5
Total Time 3 hours 25 minutes
Calories 200 per serving
From bettycrocker.com
Reviews 4.5
Total Time 3 hours 25 minutes
Calories 200 per serving
- 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.
See details
PINA COLADA ZUCCHINI BREAD RECIPE: HOW TO MAKE IT
At my husband's urging, I entered this recipe at the Pennsylvania Farm Show—and won first place! You'll love the cakelike texture and tropical flavors. —Sharon Rydbom, Tipton, Pennsylvania
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 10 minutes
Calories 225 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 10 minutes
Calories 225 calories per serving
- Line the bottoms of 3 greased and floured 8x4-in. loaf pans with waxed paper and grease the paper; set pans aside. Preheat oven to 350°., In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Stir into dry ingredients until just moistened. Fold in the zucchini, pineapple and walnuts. , Transfer to prepared pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.
See details
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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 …
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