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Need Zuchinni Bread recipe.
Does anyone have a really good recipe for Zucchini Bread?
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My family and friends rave about this Paula Deen recipe(with a few additions of mine).
Zucchini Bread Prep-10 mins Cook 1 hr Makes 2 reg or 5 mini loaves Easy Ingredients--- 3 1/4 c All-purpose flour 1 1/2 tsp salt 1 tsp Nutmeg 2 tsp Baking Soda 1 tsp Cinnamon 3 c sugar 1 c veg oil 4 eggs(beaten) 1/3 c water 2 c Zucchini (grated) 1 tsp lemon juice 1 c walnuts or pecans (chopped) Directions.... Preheat oven to 350 degrees In large bowl, combine flour, salt, nutmeg, baking soda, cinnamon, & sugar. In separate bowl, combine oil, eggs, water, Zucchini, & lemon juice. Mix wet into dry ingredients, add nuts, & fold in. Bake in 2 standard loaf pans, sprayed with non-stick spray for 1 hour, until tester comes out clean. Alternately, bake in 5 mini loaf pans for 45 minutes. Now comes my additions to ingredients....I added more lemon juice, lemon zest, and lots more spices. |
I should add that most batches make 6 small loaf pans. Also freezes well. I make mine a few weeks ahead of Christmas and freeze.
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thanks for your response.
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this is very similar to mine that i got out of a Farm Bureau cookbook circa late '60's. except that i changed a bit too. i use brown sugar in all my quick bread recipies. makes texture moister, better flavor than regular sugar. i use brown sugar in cornbread etc also. almost everything except cake or sugar cookies.
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I found by accident when using a recipe for Zuchinni bread to add crasins. Adds a nice little punch and sweetness to the bread. I found a number of recipes online at Recipes.com
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My daughter in law made this one and it is like cake. Love it.
LEMON-ZUCCHINI LOAF WITH LEMON GLAZE by NancyCreative Makes one 9×5″ loaf
In large bowl, blend flour, baking powder, and salt; set aside. In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture. Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix. Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4″ loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze… LEMON GLAZE
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My very favorite recipe has coconut in it. Zucchini Bread- 2 cups sugar, 3 cups flour, 1 tsp. salt, 1 t. cinnamon, 1 t. baking powder, 3 eggs, 1 cup oil OR 2 sticks butter, softened- 2 t. vanilla, 1 c. coconut, 1/2 c. pecans or walnuts, 3 cups shredded zucchini, unpeeled. Mix sugar, flour, salt, cinnamon and baking powder. Cream eggs, oil/butter and add to dry ingredients. Blend in vanilla, coconut, nuts and zucchini. Pour into 2 greased loaf pans and bake at 325 for 1 hour to 1 hour, 15 minutes. Delicious.
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Thanks. Still haven't made yet.
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We always liked this one
Spicy Pineapple Zucchini Bread 3 eggs 3 Cups unsifted flour 1 Cup oil 2 teaspoons soda 2 cups sugar 1 teaspoon salt 2 teaspoons vanilla 1/2 teaspoon baking powder 2 cups coarsley shredded 1-1/2 teaspoons ground nutmeg zucchini 1 cup finely chopped walnuts 1 can (81/4 oz) crushed pineapple, well drained zucchini With a rotary mixer, beat the eggs to blend. Add the oil, sugar and vanilla. continue beating until thick and foamy. With a spoon stir in the zucchini and pineapple. In another bowl, combine the flour, soda, salt, baking powder nutmeg and walnuts. Stir gently into the zucchini mixture just until blended. Divide the batter equally between 2 greased and flower dusted 5x9 inch loaf pans. Bake at 350 degrees for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes then turn out on wir rack to cool thoroughly. Makes 2 loaves |
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