MOM'S ZUCCHINI BREAD
Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.
Provided by v monte
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g
OUR FAVOURITE ZUCCHINI BREAD
Cream cheese, dried apricots and pecans will certainly make our super-moist, tender zucchini bread your favourite, too.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F (175 degrees C).
- Spread zucchini onto clean kitchen towel; roll up towel, then wring over sink to remove as much liquid as possible. Set aside. Mix flour, baking powder and baking soda until blended.
- Beat cream cheese, Miracle Whip and sugar in large bowl with mixer until blended. Add egg; mix well. Gradually add flour mixture, mixing well after each addition. Stir in zucchini, apricots and nuts.
- Pour into 8x4-inch loaf pan sprayed with cooking spray.
- Bake 50 to 55 minutes or until toothpick inserted in centre comes out clean. Cool 5 minutes. Remove from pan to wire rack; cool completely.
Nutrition Facts : Calories 189.8 calories, Carbohydrate 24.3 g, Cholesterol 27 mg, Fat 9.3 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 163.3 mg, Sugar 13.1 g
OUR FAVORITE ZUCCHINI BREAD
Our Favorite Zucchini Bread features a surprise ingredient that makes it super moist and tender-plus chopped nuts and dried fruit for extra flavor.
Provided by My Food and Family
Categories Bread
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Spread zucchini onto clean kitchen towel; roll up towel, then wring over sink to remove as much liquid as possible. Set aside. Combine flour, baking powder and baking soda.
- Beat cream cheese, mayo and sugar in large bowl with mixer until blended. Add egg; mix well. Gradually add flour mixture, mixing well after each addition. Stir in zucchini, apricots and nut mix.
- Pour into 8x4-inch loaf pan sprayed with cooking spray.
- Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 5 min. Remove from pan to wire rack; cool completely.
Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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