Zucchini Bread Recipes

MARY'S EXCELLENT ZUCCHINI SWEET POTATO BREAD Ingredient:
  • 2 cups flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups sugar
  • 3/4 cup oil
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups sweet potatoes
  • 1 1/2 cups zucchini
  • 3/4 cup chocolate chips (optional) or 3/4 cup nuts (optional)

Mary's Excellent Zucchini Sweet Potato Bread

Quick Breads

Author: Redtaz

This Is My Friend Mary's Recipe And It Is The Best! It Is Very Moist And Freezes Well. The Kids Go Wild And They Don't Even Realize They Are Eating Veggies!

Time: 1h15m

Yield: 2 loaf pans, 12-14 serving(s)

Number Of Ingredients: 12

Steps:
  • Preheat oven @ 350. 1 bread loaf = 1 hour OR 4 mini Loaf pan = 45 minutes.
  • Mix dry ingredients.
  • Beat together the following: 2 Cups sugar, 3/4 cup oil (I always use light olive oil), 3 large eggs, and 1 teaspoon vanilla. Add into liquid mixture: 1 1/2 cups sweet potato grated and 1 1/2 cups zucchini grated.
  • Add in dry ingredients. Stir in chocolate chips or nuts. Don't forget to grease the pans. If there is extra of the potato or zucchini, I will often measure out for another batch and stick it in the freezer for next time! ENJOY!
Nutrition Facts:

Calories 362.5, Fat 15.1, SaturatedFat 2.5, Cholesterol 52.9, Sodium 189.6, Carbohydrate 53.6, Fiber 1.4, Sugar 34.5, Protein 4.2


SWEET POTATO AND ZUCCHINI BREAD Ingredient:
  • 2 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini
  • 1 1/2 cups grated peeled sweet potato
  • 1 cup chopped walnuts, toasted

Sweet Potato And Zucchini Bread

Bake , Thanksgiving , Fall , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Walnut , Bon Appétit , Dairy Free , Vegetable , Bread , Healthy , Nut , Sweet Potato/Yam , Zucchini , Brunch , South Carolina

Author: Debbie Fleming

Yield: Makes 1 loaf

Number Of Ingredients: 12

Steps:
  • Preheat oven to 350°F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and walnuts and stir well.
  • Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)
Nutrition Facts:


ZUCCHINI SPICE BREAD Ingredient:
  • Nonstick cooking spray
  • 1 large zucchini
  • 1 cup packed light-brown sugar
  • 2 tablespoons granulated sugar
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 3/4 teaspoon salt

Zucchini Spice Bread

Food & Cooking , Breakfast & Brunch Recipes , Bread Recipes

Author: Martha Stewart

Kids Won't Even Notice The Zucchini Is This Delicious Spice Bread From Mary Bodor Of Patterson, New York.

Time: 1h10m

Number Of Ingredients: 15

Steps:
  • Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
  • Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
  • Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.
Nutrition Facts:


MOM'S SPICED ZUCCHINI BREAD Ingredient:
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract, or more to taste
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon baking powder
  • ¼ teaspoon ground cloves
  • ½ cup chopped walnuts
  • ½ cup raisins

Mom's Spiced Zucchini Bread

100+ Breakfast and Brunch Recipes , Breakfast Bread Recipes

Author: Carriekdevine

This Zucchini Bread Recipe Is Super Moist And Super Spicy, Loaded With Cinnamon, Nutmeg, And Cloves. I Tried Several Recipes Before I Asked My Mom For Her Recipe. I Go To The Farmers Market Every Saturday And Get These Huge Zucchinis, And This Is The Perfect Use For Them. It Reminds Me Of My Childhood. The Loaves Can Be Frozen And Are Great As Gifts. People Love Them.

Time: 1h10m

Yield: 16

Number Of Ingredients: 14

Steps:
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  • Beat sugar, oil, eggs, and vanilla extract together in a bowl until smooth; fold in zucchini. Stir flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves together in a separate bowl; gradually stir into sugar mixture until batter is mixed. Fold walnuts and raisins into the batter; pour into the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 50 minutes.
Nutrition Facts:

Calories 360.5 calories, Carbohydrate 48.5 g, Cholesterol 34.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 247.4 mg, Sugar 28.6 g


SPICED ZUCCHINI BREAD Ingredient:
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 1/2 cups sugar
  • 2 cups grated unpeeled zucchini
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3/4 cup chopped lightly toasted walnuts or pecans
  • Cream cheese, at room temperature, for serving (optional)

Spiced Zucchini Bread

Dessert , Breakfast , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Cinnamon , HarperCollins , Dairy Free , Summer , Bread , Nut , Zucchini , Brunch , Cake

Author: Emeril Lagasse

Though We Call This A Bread, It's Really More Of A Spice Cake That Uses Grated Fresh Zucchini As A Surprise Ingredient. Serve It Warm For Breakfast, With Cream Cheese Or Butter And Honey.

Yield: Makes 2 loaves

Number Of Ingredients: 12

Steps:
  • Preheat the oven to 325°F, and grease two 8x4×2 1/2-inch loaf pans.
  • In the bowl of an electric mixer, beat the eggs until foamy. Add the vegetable oil, sugar, zucchini, and vanilla extract and mix well. Add the flour, cinnamon, baking soda, salt, and baking powder, and mix until well blended. Stir in the nuts. Divide the batter evenly between the prepared loaf pans, and tap them gently on the counter to release any air bubbles.
  • Bake until the loaves have risen and are golden brown and a tester inserted into the center comes out clean, 55-60 minutes. Allow the bread to cool in the pans for 5 minutes; then turn the loaves out onto wire racks to cool.
  • Serve the bread warm, sliced and spread with cream cheese if desired.
Nutrition Facts:


SPICED PINEAPPLE-ZUCCHINI BREAD Ingredient:
  • 3 cups unsifted all-purpose flour
  • 1 cup chopped walnuts
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • 3 large eggs
  • 1 cup vegetable oil or 1 cup canola oil
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 cups unpared coarsely shredded zucchini
  • 1 (8 1/4 ounce) can crushed pineapple, drained

Spiced Pineapple-zucchini Bread

Quick Breads

Author: Jackieohno

Every Gardener Has The Same Dilemma - What To Do With All Their Zucchini Bounty! This Is One Solution And Even Makes A Great Gift.

Time: 1h30m

Yield: 2 loaves, 24 serving(s)

Number Of Ingredients: 13

Steps:
  • Preheat oven to 350 degrees. Grease and flour two 8x4-inch loaf pans; set aside.
  • In a medium bowl, combine flour, nuts, baking soda, cinnamon, salt, nutmeg and baking powder; set aside.
  • In large bowl of an electric mixer, at high speed, beat eggs until frothy. Beat in oil, sugar, and vanilla. Beat until mixture is thick and foamy. Stir in zucchini, pineapple, and flour mixture.
  • Pour into prepared pans, dividing evenly. Bake 1 hour, or until cake tester inserted in center comes out clean.
  • Let breads cool in pans 10 minutes. Turn out onto wire racks to cool completely.
Nutrition Facts:


SPICED ZUCCHINI WALNUT BREAD Ingredient:
  • 2 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1/2 teaspoon baking powder
  • 2 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons grated lemon peel
  • 2 cups coarsely grated zucchini (from about 2 medium)
  • 1 cup walnuts, toasted, coarsely chopped (about 4 ounces)

Spiced Zucchini Walnut Bread

Bake , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Walnut , Bon Appétit , Dairy Free , Summer , Bread , Side , Zucchini , Brunch , California

Author: Sabrina Henderson

Yield: Makes 2 loaves

Number Of Ingredients: 13

Steps:
  • Preheat oven to 325°F. Butter and flour two 8x4x2 1/2-inch metal loaf pans. Whisk flour, cinnamon, salt, baking soda, allspice, and baking powder in medium bowl to blend. Whisk sugar, vegetable oil, eggs, vanilla, and lemon peel in large bowl to blend. Whisk in flour mixture. Mix in zucchini and walnuts. Pour batter into prepared pans.
  • Bake breads until tester inserted into center comes out clean, about 1 hour 15 minutes. Let stand 10 minutes. Turn breads out onto rack and cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)
Nutrition Facts:


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