Cinnamon Zucchini Bread Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Prepare two loaf pans with cooking spray.
• Mix the eggs, vegetable oil, sugar, zucchini, and vanilla extract together in a large bowl; add the raisins. In a separate bowl, combine the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans.
• Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans, and sprinkle the tops with the brown sugar-cinnamon mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• In a small bowl, beat the sugar, applesauce, oil, egg whites and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture. Fold in zucchini and raisins. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• 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 and floured loaf pans.
• Bake 45 minutes at 350°F.
• Recipe may be doubled.

Steps:

• Beat oil and sugar together then add all other ingredients.
• Mix and pour into TWO bread loaf pans.
• Bake 325 degrees for 50 to 60 minutes.
• Done when toothpick in center comes out clean.
• You can add 1 cup raisins soaked in hot water for 30 minutes and/or either l to 1 ½ cup chopped pecans or walnuts-- makes the best sweetbread you’ve ever tasted even better!
• Freezes well – I give them as gifts throughout the year, potlucks and family gatherings.

Steps:

• Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. I added them in the following order: milk, zucchini, butter, bread flour, whole wheat flour, brown sugar, cinnamon, salt, and yeast.
• Set for Basic Bread cycle or Normal setting. You may also set for Dough setting and run until the dough cycle is complete (before it starts baking), about 90 minutes.
• Grease a 9x5-inch bread pan.
• Remove dough and place in the prepared bread pan. Cover and let rise in a warm place for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden, about 30 minutes.

Steps:

• Mix zucchini, eggs, sugar, oil and vanilla in large bowl.
• Add sifted flour, salt, cinnamon, baking powder and baking soda.
• Mix well.
• Add nuts if desired.
• Bake in 9 x 13 inch pan for 40 minutes at 350*.
• Cool 20-40 minutes .
• Slice and remove from pan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans.
• Mix all-purpose flour, whole wheat flour, cocoa powder, cinnamon, baking soda, baking powder, and salt in a bowl until thoroughly combined. Whisk brown sugar, eggs, applesauce, and vanilla extract in a second large mixing bowl. Stir zucchini into the liquid ingredients and beat in flour mixture until batter is just combined; do not overbeat. Gently mix in cinnamon baking chips. Divide batter evenly between prepared loaf pans.
• Bake in preheated oven until lightly golden brown and a toothpick inserted into the center of a loaf comes out clean, 55 minutes to 1 hour. Cool in pans for 10 minutes before removing loaves to finish cooling on wire racks.

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.

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients.
• Pour into two greased loaf pans.
• Bake for one hour.

Steps:

• Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
• Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
• Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
• Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Steps:

• Preheat oven to 350 degrees. Grease and flour 9x5x3 loaf pan.
• Sift together flour, cinnamon, cloves, baking soda, baking powder and salt.
• In a large bowl mix sugar, oil and eggs. Mix or beat until smooth.
• Add sifted dry ingredients to sugar mixture. *It is easier to mix if you add dry ingredients a little at a time. Mix until smooth. Add zucchini, vanilla, and nuts (optional). Stir until all ingredients are well combined.
• Pour batter into prepared loaf pan. Bake for 1 hour and 15 minutes or until cake tester comes out clean.
• Let bread cool in the pan for about 10 minutes. Remove from pan and let cool and enjoy.