Fantabulous Zucchini Bread Recipes

Steps:

• Heat oven to 350 degrees. Lightly grease 2 8-x4-inch loaf pans with softened butter and line with parchment paper.
• Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and smell like hazelnuts, 5 to 7 minutes. Use a whisk to scrape up any browned bits on the bottom of the pot; set aside.
• Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl.
• Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended.
• Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and browned butter to the egg mixture, whisking to blend.
• Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate until no dry spots remain.
• Divide batter among prepared pans, smoothing the top. Sprinkle both with demerara sugar, if using, and place in oven. Bake, rotating once, until bread is golden brown on top, pulls away from the sides and springs back lightly when pressed at the top, 50 to 60 minutes.
• Let cool completely on a wire rack before removing from the loaf pan.

Steps:

• Sift all the dry ingredients together and toss the nuts in the dry ingredients to prevent them from sinking to the bottom of the loaf and set aside.
• Beat the eggs well with a whisk in a large bowl and add the sugar and oil alternately beginning and ending with the sugar. Try to do it in two or three additions. Str in the vanilla.
• Add the dry ingredients and stir only till it comes together. If you stir too much you will have a flat bread. Fold in the grated zucchini.
• Pour into 2 prepared loaf pans and bake in a preheated 350* oven for 1 hour. Cool in pans on a rack for 10 minutes and then remove from pans and finish cooling on the rack. Regular muffins take about 25 minutes at 350*.
• To freeze: wrap loaf in plastic wrap and freeze solid. Remove from the freezer and vacuum seal them. They keep about 6 months frozen.

Steps:

• Preheat oven to 350 degrees. Cream together eggs, oil and applesauce. Add sugar and vanilla.
• Add dry ingredients and mix well.
• Stir in zucchini.
• Grease and flour loaf pans.
• Large loaf pans bake for 50 minutes or until a toothpick comes out clean.
• Small loaf pans bake approx. 25-30 minutes or until a toothpick comes out clean.
• Remove from oven to cooling racks and let cool until slightly warm before removing.
• Because this is a moist bread it freezes very well.