What is your best recipe for zucchini bread?

Question

My neighbor has great luck with this but she doesn't share recipes. I like the bread to be more moist and a little sticky instead of dry and cakelike. Those of you who love zucchini bread probably know the texture I am looking for.

Answer 1

"This is the best zucchini bread I have made! I have other recipes, but this is the best! Thanks to my mother!"
Original recipe yield: 2 - 8x4 inch loaves

PREP TIME 15 Min
COOK TIME 1 Hr 10 Min
READY IN 1 Hr 25 Min




INGREDIENTS
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1/2 cup chopped walnuts
1 teaspoon salt
1/4 teaspoon baking powder
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
DIRECTIONS
Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
Bake for 60 to 70 minutes, or until done.

Answer 2

1

Answer 3

Zucchini Bread Recipe Print Options * Print (no photos) * Print (with photos) Ingredients 2 eggs, beaten 1 1/3 cup sugar 2 teaspoons vanilla 3 cups grated fresh zucchini 2/3 cup melted unsalted butter 2 teaspoons baking soda Pinch salt 3 cups all-purpose flour 1/2 teaspoon nutmeg 2 teaspoons cinnamon 1 cup chopped pecans or walnuts (optional) 1 cup dried cranberries or raisins (optional) Method 1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using. 2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly. Makes 2 loaves.

Answer 4

Zucchini Bread
* 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 5

I don't eat it but from the recipes that I found this one looked the best...

CLIFF HOUSE ZUCCHINI BREAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Eggs
2 c Sugar
2 ts Vanilla
1 c Oil
3 c Zucchini, shredded
3 c Flour
1 t Baking powder
1 t Baking soda
1/2 ts Salt
1 c Pecans
1 c Pineapple, crushed

Preheat oven to 350. Drain pineapple well. Beat together eggs, sugar,
vanilla and oil in large bowl. Stir in well-drained zucchini. In separate
bowl, combine flour, baking powder, baking soda, salt, and pecans. Add to
zucchini mixture. Add pineapple and mix well. Pour into greased and floured
9"x5" loaf pan. Bake 55-60 minutes, until wood pick inserted in center
comes out clean.

Answer 6

Zucchini Orange Bread

Bread:
4 eggs
1 cup honey
3/4 cup oil
1/3 cup orange juice
2 cups shredded unpeeled zucchini
3 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons grated orange peel
2 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 cup chopped nuts (optional)

Glaze:
1 cup powdered sugar
2 to 3 tablespoons orange juice

Heat oven to 350º. Grease and flour bottoms only of two 8x4 or 9x5 inch pans. In large bowl beat eggs, add honey. Stir in oil, orange juice, and zucchini. Stir in remaining ingrediants, mix well. Pour batter into pans. Bake for 45 to 55 min. Cool 10 min. Remove from pans, cool slightly. In a small bowl blend glaze ingrediants. Spread over warm loaves.

Answer 7

* 3 eggs
* 1 cup vegetable oil
* 2 cups white sugar
* 2 cups grated zucchini
* 2 teaspoons vanilla extract
* 1/2 cup chopped walnuts
* 1 teaspoon salt
* 1/4 teaspoon baking powder
* 3 cups all-purpose flour
* 3 teaspoons ground cinnamon
* 1 teaspoon baking soda

DIRECTIONS

1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
3. Bake for 60 to 70 minutes, or until done.

Answer 8

ZUCCHINI BREAD

This bread freezes very well. Makes 2 loaves.

2 c. sugar
3 eggs
1 c. oil
1 tbsp. vanilla
2 c. coarsely grated, peeled, loosely packed zucchini
2 c. flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1 tbsp. cinnamon
1 tsp. nutmeg
1/4 tsp. cloves
1 c. chopped nuts
1/2 c. raisins

Preheat oven to 350 degrees. In large mixing bowl, beat eggs until frothy. Add sugar, oil and vanilla to eggs and beat until thick. Stir in zucchini. Sift together dry ingredients and add to zucchini mixture; mix well. Stir in nuts and raisins. Pour into two greased and lightly floured 9 x 5 x 3 inch bread pans. Bake 1 hour or until done.

Answer 9

This is my grandmother's recipe! The Best!!!!

Mix together:

3 eggs
2 cup sugar
1 cup peanut oil (or veg oil if you're allergic)
1 teaspoon vanilla

Then add:

3 cups shredded zucchini

In a seperate bowl combine:

3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Then combine wet and dry ingredients. Fold in 1 cup chopped walnuts. Pour batter into two buttered and floured 8x4 loaf pans. Bake in a 325 F pre-heated oven for one hour.

YUM! Enjoy!

Answer 10

My method is I slice zucchini into small pieces, then, taking a mallet, I hammer it into the center of a slice of Wonderbread, which I then fold the corners into the center and then hammer again. Repeat for as many pieces as you would like. Next slather some butter and anchovy paste onto your pieces and PRESTO, bitesized fantastic zucchini bread suitable for even the most critical gourmand.

I hope this helps!