Judys Home Grown Zucchini Bread Recipes

Steps:

• 1. You will need 2 Cups of grated zucchini. IF you are using an 8-10 young zucchini, there's no need to peel or de-seed. IF they get away from you and you have a baseball bat sized one, just peel it lightly, cut it in half and remove the seeds.
• 2. Combine and mix wet ingredients in a large mixing bowl.....you can beat the eggs and add separately. i just usually add them 1 at a time and let the mixer do the work. The grated zucchini is considered a wet ingredient. Set aside.
• 3. In another large bowl, combine the dry ingredients. Stir to mix.
• 4. Turn the mixer on low and slowly add the dry ingredients to the wet. Mix until well combined.
• 5. IF you are using nuts, now is the time to add them, stir them in. It's just as good with or without. We have a lot of nut allergies, so I usually leave them out, or maybe just add to one loaf.......I especially like pecans or black walnuts in this.
• 6. Spray or butter 2 loaf pans well. I use Baker's Joy. It will stick if you don't. Bake at 350* for 1 hour or until a toothpick comes out clean. Let cool in pan, 5-10 min and remove to wire rack.
• 7. This freezes well. If you are over-run with zucchini, grate and freeze it in 2 Cup amounts. Thaw in a colander and squeeze/press the moisture out. You do not need to squeeze the moisture out of the freshly grated zucchini, although i do usually let it hang out in the colander for a bit, while i'm mixing everything else up.

Steps:

• 1. Heat oven to 350 degrees.
• 2. Lightly grease the bottom of two loaf pans.
• 3. Mix all wet ingredients together, slowly mix in the remaining dry ingredients. Add nuts and raisins.
• 4. Bake for 45-60 minutes or until you can insert a toothpick and it comes out clean.
• 5. Cool 10 minutes.
• 6. loosen sides and remove from pan, cool completely.
• 7. wrap tightly and store at room tempeture for up to four days, or refrigerate up to ten days.

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.