ZUCCHINI CHEESE BREAD RECIPES
PUMPKIN ZUCCHINI BREAD RECIPE: HOW TO MAKE IT
Everyone in Spokane has zucchini in summer. The people who grow it have enough for all of their friends! This is one of many ways I like to use it.
Provided by Taste of Home
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 2 loaves (16 pieces each).
Number Of Ingredients 14
Steps:
- In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.
Nutrition Facts : Calories 176 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 147mg sodium, CarbohydrateContent 23g carbohydrate (13g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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.
Provided by Betty Crocker Kitchens
Total Time 3 hours 25 minutes
Prep Time 15 minutes
Yield 24
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 200 , CarbohydrateContent 27 g, CholesterolContent 35 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Slice, SodiumContent 230 mg, SugarContent 14 g, TransFatContent 0 g
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ZUCCHINI PINEAPPLE BREAD RECIPE: HOW TO MAKE IT
Meals are even more memorable when I compliment them with this light zucchini bread with pineapple. The zucchini makes it so moist and tender...and the pineapple lends a delicate tropical twist to every delicious slice. —Shirley Boulet, Whitefield, New Hampshire
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Reviews 4.8
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Calories 202 calories per serving
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Reviews 4.8
Total Time 01 hours 05 minutes
Calories 202 calories per serving
- Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra., In a large bowl, combine the flour, sugar, baking soda, cinnamon, salt, nutmeg and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, nuts and raisins, if desired., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool.
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EASY ZUCCHINI BREAD RECIPE - HOW TO MAKE ZUCCHINI BREAD
Zucchini bread is the best afternoon snack, plus a way to sneak some veggies into your day. Our recipe calls for chocolate chips, but you can easily leave out!
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- Preheat the oven to 350˚. Butter or spray the inside of a 9-by-5-inch inch loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Stir in the chocolate chips (if using). In another medium bowl, whisk together the eggs, oil, brown and granulated sugars, and vanilla. Stir in the zucchini. Add the wet ingredients into the dry ingredients and mix just until combined. Transfer the mixture to the prepared loaf pan. Sprinkle the top all over with the coarse sugar. Bake 55-60 minutes, until slight crumbs remain on a toothpick when stuck into the middle of the loaf. Let cool for 10 minutes in the pan, then remove and let cool completely on a wire rack before slicing. Cover and store leftover the bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.
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