Looking for a zucchini bread recipe

[goldilocks]

Does anyone have a good zucchini bread recipe to share? thanks in advance for posting.

[funnybone]

Here's one for the bread machine

Zucchini Lemon Bread

LARGE LOAF (1 1/2 lb/3 cup or 2 lb/4 cup machine)

3/4 cup shredded zucchini
3/4 cup water
3 tbsp vegetable oil
3 tbsp honey
1 tsp salt
1 1/2 tsp grated lemon rind
1 1/2 cup Bread Multigrain Flour Blend (or whole wheat)
1 1/2 cup Bread Flour
1 1/2 tsp bread machine yeast


Preparations

SELECT loaf size.

ADD ingredients to machine according to manufacturer’s directions.

SELECT White Cycle.

[funnybone]

Zucchini Bread from Cooking Light

Prep Time: 1 hour
Cooking Time: 70 minutes


This bread is packed with flavor--enjoy it by itself or with a salad.

Ingredients
3 cups shredded zucchini (about 3 medium)
4 cups all-purpose flour
1 cup plus 2 tablespoons granulated sugar, divided
1/2 cup chopped walnuts, toasted
1/4 cup packed brown sugar
5 teaspoons baking powder
1 tablespoon grated lemon rind
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1-1/2 cups skim milk
6 tablespoons vegetable oil
2 teaspoons vanilla extract
2 large eggs
Cooking spray

Directions

Preheat oven to 350º.

Press zucchini on several layers of paper towels. Cover with additional paper towels; set aside.

Combine flour, 1 cup granulated sugar, walnuts, and next 6 ingredients (walnuts through nutmeg) in a large bowl; make a well in center of mixture. Combine milk, oil, vanilla, and eggs in a bowl; stir with a whisk. Add zucchini; stir. Add to flour mixture; stir just until moist.

Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Sprinkle each with 1 tablespoon granulated sugar.

Bake at 350º for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.


Nutritional Info - per Serving:
183 calories
29.6 g carbohydrates
19 mg cholesteral
5.6 g fat
64 mg sodium
4 g protein
89 g calcium
1.4 g iron
0.8 g fiber


[This message has been edited by funnybone (edited 05-01-2001).]

[kwormann]

The one from CL is AWESOME! The lemon rind really makes it!

kim

[funnybone]

Oh, I forgot to add the nutritional info on the Zucchini Bread


Nutritional Info - per Serving:

183 calories
29.6 g carbohydrates
19 mg cholesteral
5.6 g fat
64 mg sodium
4 g protein
89 g calcium
1.4 g iron
0.8 g fiber

I added it to the original post as well.

[This message has been edited by funnybone (edited 05-01-2001).]

[HUNGRY!]

I made this bread last night to go with baked potato soup. I only made one loaf and left out the walnuts (they make my throat swell, not pleasant), but it was very good! It made a good snack this morning too! I think the lemon rind with the sugar on top made it. My arm got a little sore from shredding the zucchini, but other than that I also thought it was really easy to make.

[Vanessa]

My DH LOVES this recipe is from Eating Well Magazine (one of the last issues).
Its VERY good.

Chocolate Zucchini Bread
Ingredients
1/2 cup walnuts
2 cup all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large egg
1 3/4 cup granulated sugar
3/4 cup Fruit Puree Fat Replacement
1/4 cup canola oil
1 teaspoon vanilla extract
1 ounce unsweetened chocolate
2 cup zucchini

1. Preheat oven to 325 degrees F (165 degrees F). Lightly oil 8-by-4-inch loaf pans as needed or coat them with nonstick spray [original recipe makes 2 loaves].

2. Spread walnuts in a pie pan and bake for 5 to 7 minutes, or until fragrant. Set aside to cool.

3. Sift flour, cocoa, baking powder, baking soda and salt into a large bowl.

4. In another large bowl, whisk eggs, sugar, fruit-based fat replacement, oil, vanilla and melted chocolate until blended. Add dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and reserved walnuts. Spoon batter into prepared pans, smoothing tops.

5. Bake loaves for 55 to 60 minutes, or until a skewer inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely. (The bread will keep, well wrapped, at room temperature for 1 to 2 days or in the freezer for up to 1 month.)

[HUNGRY!]

That one sounds good Vanessa. Do you have the nutritional information? I'm going to try that the next time zucchini goes on sale!

[Vanessa]

Yes Hungry here it is:

Per Serving
Calories: 229 Cholesterol: 39.84 mg
Protein: 3.97 g Sodium: 150.33 mg
Carbohydrates: 37.66 g Total Fat: 7.9 g

[HUNGRY!]

Thanks Vanessa!

[HUNGRY!]

Thanks Vanessa!

[KimKelly]

Goldi, I found this somewhere on the internet a couple of years ago when my zucchini supply came in full swing. It has since become a family favorite - the only way the kids will eat zucchini! I say mix anything with chocolate and it will go down better! I posted it here last year too and I think many others also enjoyed it. Hope you like it too! BTW, it freezes wonderfully!

Kim
* Exported from MasterCook *

Chocolate Wave Zucchini Bread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup shortening
1 1/3 cups sugar
2 eggs
1 1/2 cups shredded zucchini
1/3 cup water
1 teaspoon vanilla
1 2/3 Cups ALL-Purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon pumpkin pie spice -- or ground cinnamon and cloves
1/3 cup chopped nuts
3 tablespoons cocoa
1/3 cup miniature chocolate chip

Preheat oven to 350 degrees (175 C.) Grease on 9x5 inch loaf pan.
In a large bowl cream shortening and sugar. Mix in eggs. Add zucchini, water and vanilla. Stir. Blend in flour, baking soda, salt, baking powder and spices. Stir in nuts.
Divide batter in half. Add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom the loaf pan. Pour chocolate batter on top of plain batter.
Bake until wooden pick inserted into center comes out clean - about 1 hour. Cool 10 minutes and remove from pan. Store in refrigerator.


Description:
"Moist and chocolaty with a neat layered look."
Source:
"Bread Recipe.com"
Yield:
"1 loaf"

- - - - - - - - - - - - - - - - - - -


NOTES : I used plain chocolate chips in place of mini's.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Vanessa]

KimKelly
You already have zucchini? Wow due to dry conditions we could not till then due to huge downpours the ground is mush in MD. so we have not started our garden...

May I suggest for the kids zucchini muffins too? I also use chunks of zucchini in skewers and make zucchini soup too.

[KimKelly]

Naw Vanessa... that was from my zucchini crop last year. I do have my plants in the ground though, and one of them put out a couple of flowers today! Won't be long now. The tomatoes are about 1 1/2 feet tall, and the peas... well, the snails got the peas. Ah well, luckily they don't seem to have a taste for tomatoes.

Kim

[Beth]

I took the things I liked about several recipes and came up with this one:

Zucchini Bread

3 eggs
2 cups sugar
1 cup oil (I haven't tried this with a replacement yet, but I'd bet you could replace some of the oil)
2 cups grated zucchini
2 large carrots, grated
2 tsp. vanilla extract
3 cups flour
3/4 cups chopped nuts
1 tsp salt
1 tsp soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves

Beat eggs in a large mixing bowl until foamy. Stir in sugar, oil, zucchini, carrots, and vanilla. Add remaining ingredients and stir just until blended.

Pour into 2 greased loaf pans. Bake at 325 about 1 hour. Cool 5-10 minutes, then remove to a wire rack.