Zucchini Walnut Bread Recipes

Steps:

• Whisk together flour, baking soda, salt, cinnamon, and baking powder.
• In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
• Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.

Steps:

• Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.

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:

• Preheat oven to 350°. Grease two 8x4-in. loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon zest, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts., Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool.

Steps:

• Blend oil and sugar.
• Add eggs and zucchini.
• Sift dry ingredients together and add to the sugar mixture.
• Add nuts and vanilla.
• Bake in 2 loaf pans at 300 degrees for 1 hour.

Steps:

• Preheat oven to 325°F. Butter and flour two 8x4x2 1/2-inch metal loaf pans. Whisk flour, cinnamon, salt, baking soda, allspice, and baking powder in medium bowl to blend. Whisk sugar, vegetable oil, eggs, vanilla, and lemon peel in large bowl to blend. Whisk in flour mixture. Mix in zucchini and walnuts. Pour batter into prepared pans.
• Bake breads until tester inserted into center comes out clean, about 1 hour 15 minutes. Let stand 10 minutes. Turn breads out onto rack and cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)

Steps:

• Preheat oven to 350 degrees. Grease and flour 9x5x3 loaf pan.
• Sift together flour, cinnamon, cloves, baking soda, baking powder and salt.
• In a large bowl mix sugar, oil and eggs. Mix or beat until smooth.
• Add sifted dry ingredients to sugar mixture. *It is easier to mix if you add dry ingredients a little at a time. Mix until smooth. Add zucchini, vanilla, and nuts (optional). Stir until all ingredients are well combined.
• Pour batter into prepared loaf pan. Bake for 1 hour and 15 minutes or until cake tester comes out clean.
• Let bread cool in the pan for about 10 minutes. Remove from pan and let cool and enjoy.