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Thread: You favorite Zucchini Bread please . . .

  1. #1
    DJ
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    Would you please share your great recipe for Zucchini Bread?

    Thanks!

  2. #2
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    My favorite is from The Country Fair Cookbook (and I had tried many before stumbling on this one)
    A book from the Food Editors of the Farrn Journal
    Published by Doubleday in 1975

    It's available used thru Amazon for .01 + shipping

    http://www.amazon.com

  3. #3
    Junior Member rannyof3's Avatar
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    Here is mine.
    3 eggs 1/4 t baking pwder
    2 1/4 c sugar 1 t salt
    3 t vanilla 1 t baking soda
    1 c oil 3 t cinnamon
    2c grated zucchinni 1 c nuts (op)
    3 c flour
    Beat eggs til light and fluffy, add sugar, vanilla and oil; blend well. Stir in zucchini. Sift flour, baking pwdr, salt, baking soda and cinnamon and blend with creamed mixture. Fold in nuts. Bake in (2) greased and floured loaf pans - 350 for 1 hour or until done.

  4. #4
    Junior Member rannyof3's Avatar
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    Here is mine.
    3 eggs - 1/4 t baking pwder
    2 1/4 c sugar -1 t salt
    3 t vanilla - 1 t baking soda
    1 c oil -3 t cinnamon
    2c grated zucchinni -1 c nuts (op)
    3 c flour
    Beat eggs til light and fluffy, add sugar, vanilla and oil; blend well. Stir in zucchini. Sift flour, baking pwdr, salt, baking soda and cinnamon and blend with creamed mixture. Fold in nuts. Bake in (2) greased and floured loaf pans - 350 for 1 hour or until done.

  5. #5
    MTS
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    How timely!
    Guess what I'm stuffing my face with at this second while checking email this morning?

    Preheat oven to 350 degrees.

    Beat together (by hand) in a large bowl:
    3 eggs beaten
    1 cup oil
    2 cups sugar
    2 tsp. vanilla (or half the bottle :mrgreen: )

    Add to the above with spoon:
    2 cups shredded unpeeled zucchini
    1 cup (8.5 oz) well drained crushed pineapple

    In separate bowl and combine:
    2 cups flour (optional sifting)
    2 tsp. baking soda
    tsp. baking powder
    1 tsp. cinnamon
    1 tsp. salt
    tsp. nutmeg (optional)
    1 cup chopped walnuts
    1 cup golden raisins

    Stir dry ingredients into squash mixture until just mixed - do not over mix.

    Spoon in to 3 small or 2 regular (9x5x3) well greased and floured loaf pans. Put enough in to fill 2/3 up.

    Bake at 350 degrees for one hour. Stick a knife in the center to make sure it's cooked through. Cool for ten minutes before removing pan.

    Now, my variation:
    I bake them in muffin tins - only takes 15-20 minutes to bake, and they're much easier to freeze and defrost. You then don't have to have a whole loaf sitting you on the counter taunting you. From one batch, I got about 30 in regular size tins, and another 24 in those mini-bite-size tins. ;-)

    Again, put enough in to fill it 2/3 up, regardless of tin size. You're not really trying to make a muffin, just a smaller loaf.

    Also, I've been reducing the sugar...I'm now down to 1.5 cups. Next time I make them (probably next Monday) I'm going to try it with only 1 cup. I did try Splenda - wasn't great, although that didn't stop ALL of the muffins from disappearing within 2 days.

    The original recipe called for 3 cups of flour. I read it wrong when I started making these again a few months ago. Didn't even realize it until I was typing this up for you. Didn't notice any difference in taste or consistency.

    Enjoy!

  6. #6
    Super Member Pinkiris's Avatar
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    My recipe is very similar to MTS'. The last time I made it, I put some frozen cranberries in the food processor and pulsed it about twice (you don't want to make mush out of them), then added to the batter. Was it ever YUMMY!!! Hitting that little bit of tartness in the midst of the sweet bread was heavenly!

    Sue

  7. #7
    Junior Member time2quilt's Avatar
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    This is my absolute favorite: Zucchini Bread
    2 cups sugar, 3 cups flour, 1 t. 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 cup chopped pecans, 3 cups shredded zucchini, unpeeled.
    Mix sugar, flour, salt, cinnamon and baking powder. Cream eggs, oil or 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 to 1 1/4 hour. Most zucchini breads don't have coconut, but I love that addition.

  8. #8
    Super Member jitkaau's Avatar
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    Zucchini Slice
    375gms grated zucchini (that's about 5 of them)
    1 large onion
    3-4 bacon rashers
    1 cup cheese
    half a cup of oil
    1 cup SR flour
    5 eggs lightly beaten (add eggs last)
    Cook in a shallow tray for 40 minutes - moderate oven 200 degrees Celsius until brown.

  9. #9
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    Thank you for sharing. Just printed out recipe. Will be making this today.

  10. #10
    Senior Member LovinMySoldier's Avatar
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    I really like this Paula Deen recipe. Pecans. chocolate chips and orange zest! Mmmm

    http://www.foodnetwork.com/recipes/p...ipe/index.html

  11. #11
    Super Member Doreen's Avatar
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    This is not a zucchini bread receipt but zucchini brownies.
    2 C flour
    1 1/4 c sugr
    1 1/2 tsp soda
    1/3 C cocoa
    2 C grated Zucchini
    1/2 C oil
    2 tsp vanilla
    1 tsp salt
    1/2 nuts_optional
    1 C water-this can vary to give it the consistency

    Mix flour,sugar,soda,salt and cocoa. Set aside. Mix remaining ingredients and then combine all ingredients.

    Bake at 325 for 3045 minutes. Test with toothpick.

    Did you notice that there are no eggs!

  12. #12
    Super Member Doreen's Avatar
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    I meant 30-45 minutes! Whew!

  13. #13
    Super Member Stacey's Avatar
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    Quote Originally Posted by Doreen
    This is not a zucchini bread receipt but zucchini brownies.
    2 C flour
    1 1/4 c sugr
    1 1/2 tsp soda
    1/3 C cocoa
    2 C grated Zucchini
    1/2 C oil
    2 tsp vanilla
    1 tsp salt
    1/2 nuts_optional
    1 C water-this can vary to give it the consistency

    Mix flour,sugar,soda,salt and cocoa. Set aside. Mix remaining ingredients and then combine all ingredients.

    Bake at 325 for 3045 minutes. Test with toothpick.

    Did you notice that there are no eggs!
    Definitely going to try this. Sounds great.

  14. #14
    Super Member Stacey's Avatar
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    Quote Originally Posted by jitkaau
    Zucchini Slice
    375gms grated zucchini (that's about 5 of them)
    1 large onion
    3-4 bacon rashers
    1 cup cheese
    half a cup of oil
    1 cup SR flour
    5 eggs lightly beaten (add eggs last)
    Cook in a shallow tray for 40 minutes - moderate oven 200 degrees Celsius until brown.
    And this sounds interesting. What is a shallow tray?

  15. #15
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    Here is my recipe for zucchini bread. It has won grand champion at my local county fair as well as the Indiana State Fair.

    ZUCCHINI BREAD

    Prheat oven to 325 degrees. Grease and flour 2 loaf pans.
    3 eggs, beaten until light and fluffy.
    2 cups sugar
    2 cups shredded zucchini
    1 tablespoon vanilla
    1 cup oil (I use canola)
    3 cups all purpose flour
    1 teaspoon salt
    1 teaspoon soda
    1/4 teaspoon baking powder
    1 tablespoon cinnamon
    1 cup nuts or raisins (optional)
    Combine eggs, sugar, zucchini, vanilla and oil. Add flour, salt, soda, baking powder and cinnamon. Stir in nuts, if used. Pour into pans. Bake for 1 hour or until a wooden toothpick comes out clean when placed in the center of loaf. Let cool for 10 minutes in the pan. Remove and let cool on rack. Wrap in plastic wrap to store. This is a very good keeper, and freezes well.

  16. #16
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    Zucchini Bread - Makes 2 loaves
    Cream together 3 eggs, 1 c. of oil , 2 c sugar add 2 c grated & peeled zucchini then add 3 tsp. vanilla
    Sift & stir 3 c flour, 1 tsp salt, 3 1/2 tsp cinnamon,1 tsp baking soda, 1 tsp all spice, 1/4 tsp baking powder.
    Stir on 2/1 c raisin, 1/2 c nut meats
    Pour into greased pans and Bake 1 hour at 325 degrees

    Make it all the time, freeze one loaf for later date. - Enjoy

  17. #17
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    Sorry should be 1/2 cup raisins

  18. #18
    Super Member jillnjo's Avatar
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    Hey!I don't know about you all,but I'm hungry for zuchinni bread! Now,to decide which recipe to use?

  19. #19
    Super Member Wunder-Mar's Avatar
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    Pumpkin, Carrot, Zucchini, Walnut & Raisin Bread
    makes 3 or 4 large loaves/7 to 8 mini-loaves
    (always a sell-out at bake sales and is the special request of several friends and family members)

    Whisk together and set aside:
    3 1/2 cups all-purpose unbleached flour
    2 tsp baking soda
    1 tsp salt
    1 tsp ground cinnamon
    1 tsp ground allspice
    1 tsp ground ginger
    1/2 tsp ground cloves
    1/2 tsp baking powder

    Blend together and set aside:
    2 cups milk
    3 tsp best quality vanilla

    In a large bowl (you'll need the room later!) cream:
    2 cups brown sugar
    2/3 cup butter-flavored Crisco

    Add one at a time until just blended:
    4 eggs

    Add and blend well:
    1 cup canned pumpkin (not pie filling)
    1/2 cup grated carrots
    1/2 cup grated zucchini

    Add a third of the dry mixture to the batter; add one third of the milk-vanilla mixture. Add another third of the dry mixture, followed by another third of the milk-vanilla mixture. Add in the last of the dry, and then the last of the wet ingredients.

    Fold in by hand:
    1 cup chopped walnuts, dusted with 1 tablespoon flour
    1 cup fat raisins, dusted with 1 tablespoon flour

    Pour into pans coated with nonstick spray. Bake large loaves 50+ minutes at 350. For smaller loaves, test for done-ness at 28 minutes, and add time in 2 minute slots as needed until tester comes out clean.

  20. #20
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    Lemon Zucchini Bread
    Mix well: 2 eggs, 1 cup sugar, 1/2 cup oil
    1 cup shredded zucchini, 1/2 tsp. lemon extract
    Add to mixture: 1-1/2 cups flour, 2 tsp. baking powder,
    1 tsp. baking soda, 1/2 tsp. salt, 1/8 tsp. ginger,
    1/2 cup chopped walnuts.
    Pour into a greased and lightly floured loaf pan.
    Bake at 350 for 50-55 minutes.
    Test with a toothpick in the middle.

  21. #21
    Super Member Stacey's Avatar
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    Quote Originally Posted by polly13
    Lemon Zucchini Bread
    Mix well: 2 eggs, 1 cup sugar, 1/2 cup oil
    1 cup shredded zucchini, 1/2 tsp. lemon extract
    Add to mixture: 1-1/2 cups flour, 2 tsp. baking powder,
    1 tsp. baking soda, 1/2 tsp. salt, 1/8 tsp. ginger,
    1/2 cup chopped walnuts.
    Pour into a greased and lightly floured loaf pan.
    Bake at 350 for 50-55 minutes.
    Test with a toothpick in the middle.
    This is the same recipe my daughter uses(only she doubles it) and it is so yummy. I was ready to post it and then I saw your post.

  22. #22
    Power Poster CarrieAnne's Avatar
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    thanks for the recipe!

  23. #23
    Super Member Rose Bagwell's Avatar
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    Extra Special Zucchini Bread
    3 eggs 2cups flour
    2 cups sugar 1 tsp. each of salt, baking soda
    1cup veg.oil baking powder and cinnamon
    1tsp. vanilla 1/2 tsp. nutmeg
    1 pkg. 8oz. cream cheese

    2 cups shredded zucchini
    2 cups chopped walnuts
    Cream all this together, then mix the two mixture in one bowl and blend, fold in zucchini and walnuts.
    Pour into 2 prepared loaf pans. Bake at 350 for 1 hr. Cool 10 minutes and then turn out onto wire rack and cool completely.

  24. #24
    DJ
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    Wow! So many. Which one to try first?

    Thanks everyone!

  25. #25
    Super Member suebee's Avatar
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    Quote Originally Posted by MTS
    How timely!
    Guess what I'm stuffing my face with at this second while checking email this morning?

    Preheat oven to 350 degrees.

    Beat together (by hand) in a large bowl:
    3 eggs beaten
    1 cup oil
    2 cups sugar
    2 tsp. vanilla (or half the bottle :mrgreen: )

    Add to the above with spoon:
    2 cups shredded unpeeled zucchini
    1 cup (8.5 oz) well drained crushed pineapple

    In separate bowl and combine:
    2 cups flour (optional sifting)
    2 tsp. baking soda
    tsp. baking powder
    1 tsp. cinnamon
    1 tsp. salt
    tsp. nutmeg (optional)
    1 cup chopped walnuts
    1 cup golden raisins

    Stir dry ingredients into squash mixture until just mixed - do not over mix.

    Spoon in to 3 small or 2 regular (9x5x3) well greased and floured loaf pans. Put enough in to fill 2/3 up.

    Bake at 350 degrees for one hour. Stick a knife in the center to make sure it's cooked through. Cool for ten minutes before removing pan.

    Now, my variation:
    I bake them in muffin tins - only takes 15-20 minutes to bake, and they're much easier to freeze and defrost. You then don't have to have a whole loaf sitting you on the counter taunting you. From one batch, I got about 30 in regular size tins, and another 24 in those mini-bite-size tins. ;-)

    Again, put enough in to fill it 2/3 up, regardless of tin size. You're not really trying to make a muffin, just a smaller loaf.

    Also, I've been reducing the sugar...I'm now down to 1.5 cups. Next time I make them (probably next Monday) I'm going to try it with only 1 cup. I did try Splenda - wasn't great, although that didn't stop ALL of the muffins from disappearing within 2 days.

    The original recipe called for 3 cups of flour. I read it wrong when I started making these again a few months ago. Didn't even realize it until I was typing this up for you. Didn't notice any difference in taste or consistency.

    Enjoy!
    Im so hungry right now!!!!!! THANK YOU SO MUCH

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