Health Nut Zucchini Bread Recipes

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine sugars, oil, and eggs and mix. In another bowl, mix flour, baking powder, soda, salt, and cinnamon. Add to sugar/oil/egg mixture to moisten. Carefully fold in zucchini and nuts. Divide mixture into 2 greased loaf pans. Bake for 55 minutes or until done.

Steps:

• Preheat oven to 350. Lightly oil and dust loaf pans. In a large bowl mix all ingredients. Divide mixture between two pans. Bake for 1 hour and 15 minutes. Use a toothpick to check for doneness. Allow bread to rest before serving. Good served warm with a pat of butter and a tall glass of ice cold milk. Yum!

Steps:

• Preheat the oven to 350 degrees F. Generously coat a 9- by 5-inch loaf pan with cooking spray. Spread the walnuts out on a baking sheet and toast in the oven until lightly golden, about 7 minutes. Cool and roughly chop. Coarsely grate the zucchini into a bowl and squeeze out the excess liquid; you should have about 1 1/2 cups zucchini. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Beat the sugar, oil, apple butter, vanilla and eggs with an electric mixer on medium speed in a large bowl. Add the flour mixture and beat on low speed until just combined, and then on medium speed for 30 seconds. Stir in the zucchini and nuts until evenly combined. Pour the batter into the loaf pan. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan and completely cool. Cut into 12 slices and serve at room temperature.

Steps:

• Preheat the oven to 350 degrees F. Generously coat a 9- by 5-inch loaf pan with cooking spray. Spread the walnuts out on a baking sheet and toast in the oven until lightly golden, about 7 minutes. Cool and roughly chop. Coarsely grate the zucchini into a bowl and squeeze out the excess liquid; you should have about 1 1/2 cups zucchini. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Beat the sugar, oil, apple butter, vanilla and eggs with an electric mixer on medium speed in a large bowl. Add the flour mixture and beat on low speed until just combined, and then on medium speed for 30 seconds. Stir in the zucchini and nuts until evenly combined. Pour the batter into the loaf pan. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan and completely cool. Cut into 12 slices and serve at room temperature.

Steps:

• Preheat oven to 350°F Lightly grease two 9x5 inch loaf pans.
• In a large bowl, combine eggs, sugar, cocoa, oil, grated zucchini, and vanilla; beat well.
• Stir in the flour baking soda, salt and cinnamon.
• Fold in the walnuts.
• Pour batter into prepared loaf pans. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

Steps:

• Preheat oven to 35o F.
• In a large mixing bowl cream egg replacers, oil, sugar, cocnut milk, and vanilla.
• Mix in zucchini and walnuts.
• Combine remaining ingredients, stirring until well mixed.
• Pour contents into two well greased (I use cooking spray) 8X4X3 inch bread pans.
• Bake for 1 hour, Enjoy!

Steps:

• MIX eggs, sugar, oil, vinegar, zucchini and vanilla.
• Then add flour, baking powder, baking soda, salt and cinnamon.
• pans.
• Bake 50 to 60 minutes at 350°F.

Steps:

• Preheat oven to 350.
• Mix dry ingredients.
• Mix wet ingredients.
• Combine.
• Add to greased (I use cooking spray) bread pan.
• Bake for 40-45 minutes or until knife comes out clean.