Zucchini Bread Recipes

From Lesley Moore Raley

Preheat oven to 350 degrees.

1 cup sugar
1/2 cup butter
2 eggs
1 1/2 teaspoon orange zest
1 1/2 cup flour
2 teaspoons baking soda
1/2 teaspoon salt
1/8 teaspoon nutmeg or mace
1/8 teaspoon ginger
1 cup grated zucchini
1/2 cup chopped nuts

Beat sugar, butter and eggs together, add orange zest and dry ingredients and beat until smooth. Add zucchini and mix. Pour into well greased loaf pan and bake at 350 degrees about 35 minutes to test doneness. Cool and sprinkle with powdered sugar. Slice and spread with butter. It can be be warmed.

https://butterwithasideofbread.com/best-ever-zucchini-bread/

Best Ever Zucchini Bread

• 1 cup white sugar
• 1 cup brown sugar
• 3 eggs
• 1 cup vegetable oil (you can substitute applesauce for ½ the oil)
• 3 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 tsp nutmeg
• 3 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups grated zucchini (you can add a little more, I always do!)
• 1 cup chopped walnuts

1. Grease two 8 x 4 inch bread pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
2. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. {I always sneak in a few spoonfuls of flax!}
4. Add dry ingredients to the egg mixture and stir until combined.
5. Grate zucchini.  Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans.
6. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes.
7. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!

http://www.lemontreedwelling.com/2017/03/lemon-zucchini-bread.html

Lemon Zucchini Bread

INGREDIENTS

·      1½ c. all purpose flour

·      ½ tsp. baking soda

·      ¼ tsp. baking powder

·      ¼ tsp. salt

·      ¾ c. sugar

·      1 c. finely shredded, unpeeled zucchini

·      ¼ c. cooking oil

·      1 egg

·      2 Tbsp. lemon juice

·      2 Tbsp. finely shredded lemon peel

Glaze

·      ½ c. powdered sugar

·      1 Tbsp. lemon juice

·      1 tsp. lemon zest

·      *glaze can be doubled if desired

INSTRUCTIONS

1.   In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.

2.   In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon peel. Stir to combine.

3.   Add dry ingredients to zucchini mixture; stir just until combined.

4.   Spoon batter into greased bread pan.

5.   Bake at 350 degrees for 50-55 minutes or until golden brown and set.

6.   Cool in pan on a wire rack 15 min, then remove from pan and cool completely.

7.   Once cool, combine ingredients for glaze and drizzle over bread.

Gluten free Zucchini Bread

https://glutenfreeonashoestring.com/chocolate-chip-zucchini-bread/

Laura made this recipe and it was absolutely delicious. Her only thought is that it could use a little less chocolate chips.

Prep time: 10 minutes Cook time: >50 minutes Yield: 1 loaf

INGREDIENTS


1 1/2 cups (210 g) all-purpose gluten-free flour (I used Better Batter)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

2/3 cup (4 ounces) semi-sweet chocolate chips (use dairy free chips to keep the recipe dairy free, if necessary)

1/2 cup (100 g) granulated sugar

1/2 cup (109 g) packed light brown sugar

2 1/8 cups (215 g) grated zucchini

2 eggs (100 g, weighed out of shell) at room temperature

1/4 cup (56 g) neutral oil (like grapeseed, canola or vegetable oil)

1 teaspoon pure vanilla extract

DIRECTIONS

Preheat your oven to 325°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.

In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder and cinnamon, and whisk to combine well. Place the chocolate chips in a small bowl, add about 1 teaspoon of the dry ingredients to the chips and toss to combine. Set the chips aside. To the flour mixture, add the granulated sugar and light brown sugar, and whisk to combine (working out any lumps in the brown sugar). Add 1 1/4 cups (125 g) of the grated zucchini to the dry ingredients, and mix gently to combine. Set aside the dry ingredients.

Place the remaining 7/8 cup (88 g) of grated zucchini, the eggs, oil and vanilla in a blender, and pulse until well-blended and beginning to emulsify. Create a well in the center of the bowl of dry ingredients, and add the wet ingredient mixture. The batter will be very wet. Add about 1/2 cup of the chocolate chips and reserved dry ingredients to the batter and mix until the chips are evenly distributed throughout the batter. Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. Scatter the remaining chocolate chips on top and press down lightly to adhere.

Place the loaf pan in the center of the preheated oven. Bake, rotating once, until the top is golden brown and a toothpick inserted in the center of each loaf comes out with a few moist crumbs attached (about 50 minutes). Remove from the oven and allow to cool for at least 30 minutes in the loaf pan before transferring to a wire rack to cool completely before slicing and serving.