Marys Best Zucchini Bread Recipes

Steps:

• Preheat oven to 325°F.
• Grease two loaf pans.
• Combine flour, cinnamon, salt, soda, nutmeg, powder, and lemon (or orange) peel in a large bowl; set aside.
• Combine sugar, eggs, applesauce, oil and vanilla in a large bowl.
• Add shredded zucchini and walnuts; stir to combine.
• Add zucchini mixture to flour mixture; stir well.
• Pour evenly into prepared loaf pans; sprinkle tops with cinnamon sugar.
• Bake 60-65 minutes or until loaves test done with toothpick.
• Let cool in pans 10 minutes; remove from pans onto wire rack to cool completely.
• *Note: Loaves freeze well.

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:

• Place eggs, oil, zucchini and vanilla extract in blender and puree.
• Sift together sugar, flour, baking soda, salt and baking powder and cinnamon.
• Pour liquid ingredients into dry and mix.
• Add nuts.
• Divide batter into two loaf pans.
• Bake at 325F degrees for 1 hour.

Steps:

• Preheat oven @ 350. 1 bread loaf = 1 hour OR 4 mini Loaf pan = 45 minutes.
• Mix dry ingredients.
• Beat together the following: 2 Cups sugar, 3/4 cup oil (I always use light olive oil), 3 large eggs, and 1 teaspoon vanilla. Add into liquid mixture: 1 1/2 cups sweet potato grated and 1 1/2 cups zucchini grated.
• Add in dry ingredients. Stir in chocolate chips or nuts. Don't forget to grease the pans. If there is extra of the potato or zucchini, I will often measure out for another batch and stick it in the freezer for next time! ENJOY!

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper in a bowl until evenly combined; set aside.
• Beat the eggs, vanilla, sugar, and vegetable oil in a mixing bowl until smooth. Fold in the flour, dates, and zucchini until no dry spots remain. Divide the batter between the two prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Add without beating between additions --.
• the zucchini, course grated not fine. flour, sugar, canola oil, vanilla, ground cinnamon, salt, baking soda, cloves, baking powder and the nuts.
• Grease bottoms only of two 9 x 5-inch loaf pans VERY well.
• Beat all ingredients on low speed of electric mixer, scrapeing sides of bowl for 1 minute -- beat on medium speed 1 minute.
• For even loaves, use a 1 cup measuring cup to scoop batter and pour into each pan at a time.
• Bake 325° for 1hour 15 minutes. remove from oven.
• Place pans on a wire cake rack for 10 minutes, then remove from pans and let cool c o m p l e t e l y . yes completely -- before slicing or bread will not be moist. i sliced it while warm and as my friend said it was not moist. a completely different bread when totally cooled.

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour two bread pans.
• 2. Beat eggs. Add sugar, oil and vanilla. Beat until thick and creamy. Add zucchini. Mix. Sift dry ingredients together. Stir in until combined. Stir in nuts.
• 3. Bake 55-60 minutes or until tests done.