zucchini bread?

Question

anybody have a good recipe for zucchini bread?

Answer 1

Zucchini Bread
Serving Size : 2

3 Eggs
1 cup Oil
2 cups Shredded raw zucchini
1 3/4 cups Sugar
1/4 teaspoon Baking powder
2 teaspoons Baking soda
2 teaspoons Cinnamon
1 teaspoon Salt
2 teaspoons Vanilla
1 cup Chopped nuts
2 cups Flour

Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini (minus liquid). Beat mixture. Pour into 2 greased, floured, loaf pans.
Bake 1 hr. at 350 deg. F. Recipe may be doubled.

Answer 2

Microwave Zucchini Bread
• 3 eggs • 2 cups Sugar • 1 cup oil • 2 cup raw grated zucchini • 2 cups flour • 1 teaspoon salt • 1/4 teaspoon baking powder • 1 1/2 teaspoon baking soda • 1 tablespoon cinnamon • 1/2 teaspoon ground nutmeg • 1 cup chopped pecans or walnuts • 2 teaspoons vanilla extract • cream cheese frosting, below
In a large mixing bowl, blend eggs with sugar. Add oil and zucchini, stirring to blend well. Stir in remaining ingredients. Pour into a 12-cup microwave bundt pan, or use two 6-cup ring pans for the microwave.
Microwave (HIGH) 8-10 minutes, rotating a quarter turn halfway through cooking. Bread looks dry and begins to pull away from side when cooked. Cool 10 minutes in the pan. Invert breaad onto serving plate. Frost with cream cheese frosting when cool. Makes l large or 2 small loaves. This bread freezes well. If using the 6-cup ring pans, microwave about 4-6 minutes each, rotating halfway through cooking.

Cream Cheese Frosting
• 1 package (3 ounces) cream cheese • 1 tablespoon warm water • 1 teaspoon vanilla extract • 3 cups sifted confectioners' sugar
Beat cream cheese with water and vanilla; gradually add sugar, beating until smooth and spreading consistency. Makes 1 1/2 cups, enough to frost top and sides of a 9-inch square cake or top of a 13 x 9-inch cake.
Double recipe for a layer cake.

Answer 3

Ingredients
2 cups shredded zucchini(about 3 medium zucchini)
2 cups all purpouse flour
1/2 cup whole wheat flour
1 cup granulated sugar
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
2 tsp vanilla
1/2 tsp baking powder
3 eggs
3/4 cup applesauce
1/4 cup vegetable oil
1/3 cup molasses
1 cup chopped nuts
1 cup chopped raisins (process nuts and raisins together in food processor for best results)


Directions
Grate zucchini and place on a plate covered with paper towels to drain off excess moisture.
In a large bowl combine eggs, oil, sugar, molasses and vanilla and beat with an electric mixer on high speed until thick and foamy. Beat in applesauce. Combine dry ingredients and stir to blend well. Add dry ingredients to egg mixture and stir just until blended. Add zucchini, nuts and raisins and blend gently. Pour batter into 2 greased and floured 5X9 loaf pans. Bake at 350 F for 1 hour or until a toothpick inserted in center comes out clean.
let bread cool slightly in pans and then turn out on racks to finish cooling, covered with a clean tea towel.
Store breads in an airtight container.
This bread keeps up to 2 weeks if stored in the fridge.

Answer 4

MOM'S ZUCCHINNI BREAD

3 eggs, beaten till foamy
3 c. flour
1 c. oil
1 tsp. Soda
1 1/2 c. sugar
1/4 tsp. baking powder
2 c. zucchini, peeled & grated
1 tsp. Salt
1 tsp. vanilla extract
1 tsp. Cinnamon
1/2 c. nuts, chopped

Mix well: eggs, oil, sugar, zucchini, & vanilla extract. In another bowl mix: flour, soda, baking powder, salt, & cinnamon. Mix both mixtures together, beating thoroughly. Add nuts. Pour mixture into 2 greased & floured loaf pans. Bake at 325 for 1 hour. Makes 2 loaves.

Answer 5

Zucchini Nut Loaf

1 cup grated zucchini squash
1 cup sugar
1 egg
¼ cup cooking oil
1 ½ cups flour
1 tsp. cinnamon
½ tsp baking soda
½ tsp. nutmeg
¼ tsp. baking powder
¼ tsp. finely shredded lemon peel
½ cups chopped walnuts

In bowl beat together zucchini, sugar, and egg. Add cooking oil, mix well. Stir together flour, cinnamon, baking soda, nutmeg, baking powder, and lemon peel. Stir into zucchini mixture. Fold in walnuts. Pour into a greased loaf pan. Bake at 350 degrees till done, 55 to 60 minutes. Cool in pan on rack for 10 minutes; remove from pan. Cool thoroughly on rack. Wrap and store overnight before slicing. Makes 1 loaf.

Answer 6

Chocolate Zucchini Bread

3 eggs
2 c. sugar
1 c. oil
1 tsp. salt
1 tsp. cinnamon
1 12 oz pkg choc. chips
2 1/2 c. flour
2 oz. melted bitter chocolate
2 c. shredded zucchini
2 tsp. baking soda
1 c. nuts
1 1/2 tsp. vanilla
Mix in the order given. Bake 350 degrees for about an hour.

Answer 7

SPICED ZUCCHINI WALNUT BREAD

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)

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.)

Makes 2 loaves.

Answer 8

3 eggs beaten
2 cups of sugar
1 cup of oil
1 tsp salt
3 tsp vanilla
2 cups of raw grated squash
1tsp Soda
1/2 tsp baking powder
3 cups of flour
2tsp cinnamon
1 cup chopped nuts

Mix together in order. Pour into 2 greased and floured Loaf pans. Bake on 350 for 1 hr