ZUCCHINI BREAD RECIPE WITHOUT EGGS RECIPES
DELICIOUS EGGLESS ZUCCHINI BREAD RECIPE - FOOD.COM
What can I say, I love bread!!! And this bread is just one of my absolute FAVORITES!!!! Originally this was an experiment I tried about a year ago when I ran out of eggs. I wanted zucchini bread sooooooo badly, but didnt have any eggs around the house. I decided to substitute the eggs with yogurt, and have NEVER made this bread with eggs since.
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, and grease ONLY the bottoms of two loaf pans.
- Measure yogurt into a medium sized mixing bowl.
- Add sugar and blend until creamy and slightly thick approx 2-3 minutes (I even do this with a whisk as I am without a mixer at this time!).
- Add oil and blend through.
- Add zucchini and vanilla and stir until mixed through.
- Sift flour in a medium bowl and add cinnamon, nutmeg, baking powder& soda, and salt to it.
- Add dry ingredients to wet ingredients a little at a time.
- I like to slowly mix it in with my whisk.
- Fold ingredients into each other just until nicely combined.
- Pour'batter' into loaf pans, and put into oven.
- Bake for 1 hour (60 minutes) and check to see if it is done (knife poked through center should come clean when done).
- If it is not done, continue to bake for additional time.
- It could take between an hour and an hour and a half to bake completely.
- ENJOY!
Nutrition Facts : Calories 2305.6, FatContent 85.5, SaturatedFatContent 12, CholesterolContent 4.6, SodiumContent 2141.5, CarbohydrateContent 363.8, FiberContent 8.1, SugarContent 216.8, ProteinContent 25.6
EASY EGGLESS ZUCCHINI BREAD RECIPE - MOMMY'S HOME COOKING
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9×5 (or 8×4) inch loaf pan. PRO TIP: when greasing pans for quick bread is best to use shortening instead of butter, since butter has water in it can cause sticking. Also, just brush the shortening over the bottom and half up to the sides of the pan; this will help the bread its height as it rises.
- Whisk the flour, baking powder, baking soda, salt, and cinnamon, together in a large bowl until well combined. Set aside.
- In a medium bowl, whisk the oil, brown sugar, granulated sugar, yogurt, milk, vanilla, and zucchini together until combined.
- Pour the wet ingredients into the dry ingredients. Gently whisk until just combined; please do not overmix. Foil in the chocolate chips, if using. The batter will be a bit thick.
- Spread the batter into the prepared loaf pan. Sprinkle with more chocolate chip, if desired.
- Bake for 50 – 55 minutes, or until a toothpick inserted in the center comes out mostly clean (no raw batter, a few moist crumbs are okay). NOTE: if the bread is browning too fast, loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.
- Allow cooling completely before slicing.
Nutrition Facts : Calories 271 kcal, CarbohydrateContent 42 g, ProteinContent 4 g, FatContent 10 g, SaturatedFatContent 2 g, CholesterolContent 4 mg, SodiumContent 200 mg, FiberContent 1 g, SugarContent 24 g, ServingSize 1 serving
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